Martha Stewart tells us that to remove pomegranate seeds, whack the pomegranate on the outside with a wooden spoon. Let me just say in doing that, I've only managed to cover the whole kitchen as well as myself with pomegranate juice. Use your fingers to coax the seeds from the membranes.
1/2 loaf of sourdough baguette, approx. 1" diameter, cut on a diagonal in 1/2 inch thick pieces
1 wedge brie, about the size of a generous doorstop, cut into 1/4-1/2 inch pieces, arrange on bread
1/2 cup pomegranate seeds. Remove them, rinse them, let dry. Sprinkle about 1 tsp to fit on top of brie for each piece of bread
1 leaf of fresh parsley per piece of bread
barest sprinkle of sea salt
Bake at 350 for about 15 min. DO NOT overcook.
