

I tasted the subtleties in food and began creating these flavors at home.

In a small sauce pot, bring the pomegranate juice and sugar to a simmer.

Top each with 1 tablespoon of the queso fresco and a sprinkle of the cilantro leaves to serve.

Add the shallots and garlic to the skillet and sauté until soft—about 5 minutes.




Feel free to add the remaining ¼ cup of jam the amount remaining after putting the 1½ cups of jam on top of the baked brie to the bottom bit of the brie to increase the jam-to-brie ratio.
Description: Toss the other half of the pasta in a separate bowl with the tomato sauce.