Directions

1. Preheat the oven to 400F.

2. In a large skillet, add 1 Tbsp. extra virgin olive oil and use a paper towel to spread it around, coating the bottom and sides.
3. Cut a square portion of the puff pastry and set on a cutting board sprinkled with flour, also add some flour to a rolling pin.  Roll the dough out to make sure it has even thickness.
4. Add the brie to the center of the dough, bringing the sides up to seal completely, press all the sides to smooth them and form rounded edges around the brie.  Flip it over seam side down in the skillet.
5. In a small bowl, beat and egg and 1 Tbsp. water. Use a pastry brush to egg wash the top and all the sides of the pastry dough.  Use a small paring knife to cut 4 slits from the center out, like a pinwheel, piercing through the dough and the cheese.
6. Add to the top rack of the oven and bake 25-30 mins, until golden brown.
7. Meanwhile, slice a baguette on a bias into ½” slices, drizzle with extra virgin olive oil, salt and pepper.  Place on a baking sheet and bake on the center rack for 8 mins. and remove to a platter.
8. When the cheese is golden, remove it to a platter and use a knife to cut through the dough, allowing the melted cheese to flow out.
9. Add some pomegranate seeds, pistachios, a drizzle of honey and a sprinkle of flaky salt, garnish with some rosemary sprigs and serve with the crostini!