Brie and Pomegranate Crostini

• Produce

  • 2 tbsp Flat-leaf parsley
  • 1/4 cup Pomegranate seeds

• Condiments

  • 1 cup Balsamic vinegar

• Baking & Spices

  • 2 tbsp Brown sugar

• Oils & Vinegars

  • 2 tbsp Olive oil

• Bread & Baked Goods

  • 1 French baguette

• Dairy

  • 8 Wt oz brie cheese

• Beer, Wine & Liquor

  • 1/4 cup Pama pomegranate liqueur

Found on pamaliqueur.com

Description

Ingredients

• 1 cup balsamic vinegar
• 2 tablespoons brown sugar
• 1/4 cup PAMA Pomegranate Liqueur
• 1 French baguette, sliced into 1 inch slices
• 2 tbs olive oil
• 8 wt oz brie cheese, sliced
• 1/4 cup pomegranate seeds
• 2 tbs chopped flat leaf parsley

Directions

• Add the balsamic vinegar, brown sugar, and PAMA Pomegranate Liqueur to a saucepan over high heat. Bring to a boil, stirring occasionally. Reduce heat to a simmer and allow to cook until thick and syrupy, about 15 minutes. Preheat the broiler on your oven. Add the bread slices to a baking sheet, brush the top side with oil. Broil until golden brown, about 3 minutes (if your broiler heats unevenly, you may need to rotate the baking sheet halfway through), remove from oven. Flip the slices over, place sliced brie on the non-toasted side. Return slices to the broiler until cheese has melted, 1-2 minutes. Plate crostinis, drizzle with balsamic glaze (add glaze to a plastic squeeze bottle for easy and pretty presentation), sprinkle with seeds and parsley.