Preheat oven to 350 degrees.

Bake brie for 15 to 20 minutes or until cheese is melted throughout.

Slice baguette, brush with olive oil, and season with salt.

Place in oven and toast.

In a saucepan combine pomegranate juice, honey, lemon juice, and a pinch of salt.  Bring to a boil and reduce volume by half to create a syrup.

Remove the arils from the pomegranate for assembly.

Plate warm brie and top with syrup, pistachios, pomegranate arils, and rosemary. Place your crostini alongside and enjoy!