This recipe comes courtesy of Executive Chef Jon Konicki
Holiday Baked Brie
Preheat oven at 350 degrees
Wheel of Brie
1/3 cup port wine
1/3 cup dried cranberries
1/3 cup pomegranate seeds
2 tbsp. butter
1 sliced red onion
¼ cup pine nuts - toasted
¼ cup black olives - diced
Fresh chopped parsley
Mix port, cranberries and pomegranates and let stand for 30 minutes.
Sauté sliced red onion in butter; deglaze with cranberry/port mixture.
Add toasted pine nuts and black olives.
Place Brie on aluminum foil sheet and place on a baking pan; top with cranberry mixture
Bake for 10 minutes to allow cheese to ooze.
Add parsley: serve with crusted bread or crackers.
1 garlic clove
zest of 1 orange
2 cinnamon sticks
1 tsp chopped rosemary
2 cups of green olives (no pits)
2 tsp olive oil
Marinate olives overnight and serve.