The pomegranate syrup is simple to make and you can use the extra to drizzle over desserts, cheeses and grilled meats. If it becomes too thick, just loosen it with a few drops of warm water.
- Portion size 24 servings
- Credits : Canadian Living Magazine: December 2012
- 1 cup pomegranate juice
- 2 tablespoons granulated sugar
- 1 baguette (about 12 oz/340 g)
- 1/4 cup olive oil
- 7 oz double-cream Brie cheese
- 7 oz triple-cream Brie cheese
- 3 fresh figs (such as Black Mission)
- 24 whole pecans toasted
MethodIn small saucepan, bring pomegranate juice and sugar to boil over high heat; boil until syrupy and reduced to 1/4 cup, about 20 minutes.
Meanwhile, cut baguette into 1/2-inch (1 cm) thick diagonal slices. Brush both sides with oil. Arrange on baking sheet; broil until golden, 1 to 2 minutes per side.
Slice Brie cheese into 24 pieces; divide evenly among toasts. Slice each fig into 8 wedges; place 1 wedge on each cheese slice. Top each with pecan. (Make-ahead: Refrigerate in airtight container for up to 24 hours.)
Broil until cheese is bubbly, about 1 minute. Transfer to serving platter; drizzle each piece with 1/4 tsp of the pomegranate syrup.
Nutritional facts Per piece: about
- Fibre 1 g
- Sodium 140 mg
- Sugars 3 g
- Protein 3 g
- Calories 117.0
- Potassium 64 mg
- Cholesterol 10 mg
- Saturated fat 2 g
- Total carbohydrate 12 g
- Iron 4.0
- Folate 6.0
- Calcium 6.0
- Vitamin A 2.0