1 cup arils from 12 large POM Wonderful Pomegranates
1 6-oz. French baguette
2 cloves garlic, peeled and left whole
4 oz. ripened Brie cheese
Preparation
1. Score 12 fresh pomegranates and place in a bowl of water. Break
open the pomegranates under water to free the arils (seed sacs). The
arils will sink to the bottom of the bowl and the membrane will float
to the top. Sieve and put the arils in a separate bowl. Reserve cup of
the arils from fruit and set aside. (Refrigerate or freeze remaining
arils for another use.)
2. Preheat oven to 400F.
3. Cut baguette into 12 -inch slices.
4. Lay bread slices on a baking sheet and place in the preheated oven.
5. Bake for 5 to 6 minutes. (The bread does not need to brown, just have a toast-like crust on the top surface.)
6. Remove from the oven. Leave bread slices on the pan and rub garlic cloves on the toasted surface.
7. Peel the white rind from the brie and discard; slice brie thinly and place slices on top of the toasted bread.
8. Return pan to the oven for 3 to 5 minutes, just until brie has melted.
9. Place a teaspoon of arils on each slice and press down with the back of a spoon.
10. Serve immediately while warm.
-Recipe courtesy of POM Wonderful