12 mini Brie cheese rounds or 2 large wheels cut into wedges
12 sturdy pretzel sticks
1/4 cup pomegranate seeds
3 sprigs fresh rosemary, pulled into small tufts
2 tablespoons honey or apricot preserves
1/2 teaspoon flaky sea salt
Instructions
If you are using mini Brie rounds, cut each round into four even triangles or wedges. If you are using a large wheel, slice it into thin, pizza-style slices so that each piece has a pointed top and a wider base to look like a pine tree.
Gently push one pretzel stick into the bottom center of the wide end of each Brie wedge. Be careful not to push too hard to avoid splitting the cheese, as the pretzel serves as the trunk of your Christmas tree.
Take small tufts of fresh rosemary and press them into the top of the cheese. You can use a small knife to create tiny slits if the rind is too firm, ensuring the rosemary stays in place to look like evergreen branches.
Place a few pomegranate seeds onto the surface of the cheese to act as ornaments. Lightly drizzle a small amount of honey or warmed apricot preserves over the top to help the seeds stick and to add a lovely holiday sweetness.
Sprinkle a tiny pinch of flaky sea salt over each tree to enhance the flavors and give a slightly frosted appearance. Arrange them on a wooden board or a white platter to serve immediately.
