Slice the Cheese: Start with a cold wheel of Brie cheese as this makes it much easier to cut without the center becoming too gooey. Use a sharp knife to slice the wheel into twelve equal wedges, similar to how you would slice a pizza. For the best results, wipe your knife with a damp cloth between each cut to ensure clean edges for your trees.
Insert the Stems: Take one pretzel stick for each wedge of cheese. Gently but firmly push the pretzel stick into the center of the wide rounded edge of the Brie triangle. This pretzel acts as the trunk of your tree and provides a convenient handle for guests to pick up the appetizer without getting their fingers sticky.
Add the Foliage: Strip the leaves from the bottom of small rosemary sprigs and tuck the woody ends into the top or sides of the Brie wedge. The rosemary mimics the look of evergreen needles and provides a wonderful aromatic quality to the dish. You can use as much or as little as you like to achieve the desired tree look.
Decorate the Trees: Drizzle a small amount of honey over the top of each cheese wedge to act as a natural adhesive. Carefully place several pomegranate seeds onto the honey to represent ornaments. Finish the trees by sprinkling the chopped pistachios and a pinch of flaky sea salt over the top to look like festive tinsel and snow.
