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 18×26-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.

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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.