Blueberry Pomegranate Brie Cheese Cake Appetizer Recipe

Elevate your appetizer game with our Blueberry Pomegranate Brie Cheese “Cake,” a delightful wedge of whimsy that is just as much savory as sweet! Juicy fresh blueberries and pomegranate arils loaded atop and layered between a substantial slice of decadent brie, piques the palate and gets the flavor party started.

But it doesn’t stop there, a drizzle of Pomegranate Blueberry Dressing from Litehouse Foods ties the whole hors d’oeuvre together with the festive zing of vinaigrette. Serve this brie appetizer on a bed of spinach or baby greens to take full advantage of this bright, light and vibrant salad dressing.

To maintain the copycat look of a sweet cheesecake dessert, this appetizer is best served at room temperature. Too cold, and the brie becomes too difficult to parcel off onto a cracker, yet when baked, the soft-ripened cheese loses shape and the fruit and jam slide off.

While it doesn’t show off the creamy cheese quite as well, feel free to substitute a small round of brie, instead of the large wedge which can be requested from the cheese counter at your market. Another consideration is the rind. The rind of brie is actually edible, and I like to keep it on to both keep the wedge intact and trick the eye into thinking it’s frosting! However, an option is remove the rind from the top layer before adding the remainder of recipe ingredients, as that’s where most people will begin to dig in.

Serve Blueberry Pomegranate Brie Cheese “Cake” as a prelude to dinner at your New Year’s Eve celebration or any upcoming wine and cheese gathering. It’s sure to be the standout among even the most fabulous food spread and, because it’s rude to talk with your mouth full, this unique appetizer is guaranteed to stop conversation quickly as it started.