Place your chilled Brie wheel on a clean cutting board. Using a sharp knife dipped in warm water, slice the wheel in half, then into quarters, and finally into twelve even triangular wedges. By keeping the cheese cold, you ensure that the edges remain clean and hold the “tree” shape perfectly.
Take one pretzel stick for each wedge of cheese. Gently but firmly push the pretzel stick into the center of the rounded outer edge of the Brie wedge, about halfway in. This creates the trunk of your Christmas tree and gives your guests a convenient handle to pick up the snack.
Drizzle a tiny amount of honey over the top surface of each cheese wedge. This acts as the “glue” for your decorations. Carefully place a few pomegranate arils on each wedge to represent colorful Christmas ornaments, pressing them slightly into the cheese so they stay in place.
Break off small tufts of fresh rosemary leaves and tuck them around the pomegranate arils. The rosemary looks like evergreen needles and adds a beautiful herbal aroma to the dish. Sprinkle the finely chopped pistachios over the top to represent a dusting of green moss or festive glitter.
Arrange the finished trees on a serving platter or a wooden board. If you want a “snowy” effect, you can lightly dust the platter with a tiny bit of sea salt or even a little bit of cornstarch around the bases before serving.
