White Pear Balsamic & Goat Cheese Crostini
Balsamic Jalapeño Pomegranate Brie
Description
Warm baked Brie is topped with a sweet-spicy 25 Star Dark Balsamic jalapeño glaze, juicy pomegranate seeds, toasted pecans, and fresh thyme. Creamy, tangy, crunchy, and just spicy enough, this easy appetizer feels festive and polished without being complicated.
Recipe Overview
Servings: 6–8
Prep Time: 10 minutes
Cook Time: 18 minutes
Total Time: 28 minutes
Calories: Approx. 140 per serving, based on 8 servings with bread or crackers not included
Ingredients
1 (8-ounce) round Brie cheese
½ cup 25 Star Dark Balsamic Vinegar
2 tablespoons honey
1–2 tablespoons finely chopped pickled jalapeños, to taste
⅓ cup pomegranate seeds
¼ cup chopped pecans, toasted
1 teaspoon fresh thyme leaves
Flaky sea salt, optional
Sliced baguette, crackers, or crostini, for serving
Instructions
• Preheat oven to 350°F and line a small baking sheet or baking dish with parchment paper.
• Place Brie on the prepared pan. Lightly score the top rind in a shallow crosshatch pattern, being careful not to cut too deeply into the cheese. This helps heat penetrate evenly so the center turns soft and molten without the rind splitting open.
• Bake 15–18 minutes, until the Brie feels very soft in the center when gently pressed with the back of a spoon, but has not collapsed completely.
• While the Brie bakes, combine 25 Star Dark Balsamic Vinegar, honey, and finely chopped pickled jalapeños in a small saucepan over medium heat. Start with 1 tablespoon jalapeños for a mild, crowd-friendly heat, or use the full 2 tablespoons for a more assertive kick.
• Bring to a gentle simmer and cook 8–10 minutes, stirring occasionally, until reduced by about one-third and glossy enough to lightly coat the back of a spoon. Remove from the heat and let the glaze cool for 2–3 minutes. It will continue to thicken as it cools, so avoid over-reducing it or the finished glaze may become too thick to spoon smoothly over the Brie.
• Remove the Brie from the oven and let it rest for 2–3 minutes so the cheese remains molten while becoming easier to transfer and serve.
• Carefully transfer the Brie to a serving plate with a wide spatula, or use the parchment as a sling and slide it onto a serving board.
• Spoon the warm balsamic jalapeño glaze evenly over the Brie.
• Top with pomegranate seeds, toasted pecans, fresh thyme, and a small pinch of flaky sea salt if desired.
• Serve immediately with sliced baguette, crackers, or crostini.
Chef's Tip
Watch the Brie closely near the end of baking. You want it soft, creamy, and molten inside, but still intact enough to hold its shape on the board. Add the pomegranate seeds after baking so they stay bright, juicy, and fresh against the warm balsamic glaze. Let the baked Brie rest briefly before topping it so it stays beautifully molten while remaining easier to transfer and serve.
Flavor Variations
• Use Raspberry Dark Balsamic for a brighter fruit-forward glaze with the pomegranate and pecans.
• Use Blackberry Dark Balsamic for a deeper berry flavor that pairs beautifully with Brie and toasted nuts.
• Use Fig Dark Balsamic for a richer, jammy appetizer with walnuts instead of pecans.
• Add extra chopped pickled jalapeños or a pinch of red pepper flakes for a bolder sweet-heat version.
Pairings
Serve with sliced baguette, crostini, seeded crackers, apple slices, pear slices, cured meats, sparkling wine, rosé, Pinot Noir, or a holiday appetizer board.
Build Your Plate
Turn this into a complete appetizer board
This Brie appetizer is creamy, tangy, sweet, spicy, and crunchy, so the best board adds crisp fruit, sturdy crackers or bread, and a balsamic flavor that complements the cheese without overwhelming it.
Finished Appetizer
Balsamic Jalapeño Pomegranate Brie served warm with toasted pecans, fresh thyme, crackers, crostini, sliced apples, pears, and cured meats.
Main Ingredient
Warm baked Brie topped with 25 Star Dark Balsamic jalapeño glaze, pomegranate seeds, toasted pecans, and fresh thyme
Accompaniments
Sliced baguette, crostini, seeded crackers, apple slices, pear slices, cured meats, grapes, or roasted nuts
Flavor Pairing
25 Star Dark Balsamic creates the classic sweet-spicy glaze, while Raspberry, Blackberry, and Fig Dark Balsamics each offer outstanding fruit-forward variations.
Recipe Notes
The balsamic jalapeño glaze makes about ⅓ cup and can be prepared up to three days ahead and refrigerated. Reheat gently before serving, adding a teaspoon of water if it becomes too thick. Toast the pecans before adding them to the Brie for better flavor and crunch. Start with 1 tablespoon jalapeños for mild heat, then increase to taste. The Brie itself can be scored and left covered in the refrigerator up to a few hours ahead; bring it close to room temperature for about 20 minutes before baking so it heats through evenly.
