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Ball-Drop Baked Brie

CheesyOvenGastro-Pub

Time: 25 minutes

Yield: 8 servings

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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!

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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.

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