About
When it's that time of year again, you need to fall into the good habit of serving this amazing sight! Ball-Drop Baked Brie will be sparkling with all the ooey-gooeyness you look forward to. This melted round of goodness is topped with a sweet pomegranate syrup, featuring a tasty mixture of roasted pistachios, pomegranate arils, sea salt, and thyme, all served on toasted baguettes. Pure rich perfection, Ball-Drop Baked Brie is the exceptional way to celebrate all the good times to come! Cheers!
Ingredients
- 1/2 cup pomegranate juice
- 1/4 cup fresh orange juice
- 2 tablespoons honey
- 1 (8-ounce) brie round
- 5 sprigs thyme, divided
- 1/4 cup pistachios, roasted and salted, chopped
- 1/4 cup pomegranate arils
- 1/2 teaspoon orange zest
- 1/2 teaspoon flaky sea salt
- baguette slices, to taste, toasted, for serving
Directions
Step 1 -Preheat the oven to 375 degrees F.
Step 2 -Line a rimmed 18x26-inch baking sheet with parchment paper.
Step 3 -In a small saucepan over medium-high heat, add the pomegranate juice, the orange juice, and the honey and bring to a boil.
Step 4 -Reduce the heat to medium and simmer the syrup mixture until it has reduced to 1/4 cup, about 15-20 minutes.
Step 5 -Transfer the saucepan from the heat and let the syrup cool.
Step 6 -Place the brie round in the prepared baking sheet and bake until it has softened and is thoroughly heated, about 8-10 minutes.
Step 7 -Take the leaves off of 3 of the thyme sprigs.
Step 8 -In a small bowl, add the pistachios, the pomegranate arils, the thyme leaves, and the orange zest and stir to combine.
Step 9 -On a serving plate, add the baked brie and drizzle it with 1 tablespoon of the cooled syrup.
Step 10 -Sprinkle the baked brie with the pistachio mixture, the flaky sea salt, and the remaining whole thyme sprigs. Drizzle with more of the syrup.
Step 11 -Serve the baked brie with the baguette slices.
