Oven-Fired BlackBerry and Bunny Hops
Spoon into a baking dish and chill (covered) 4 to 12 hours.
Preheat oven to 375°. Bake uncovered 45 minutes, or until puffed and golden-brown. Sprinkle with Provolone and goat’s-milk cheese. Bake an additional 10 minutes or until cheese melts.
Cool on a wire rack 5 minutes. Sprinkle with parsley and serve immediately.
The “Bunny Hop”
- 1 cup pomegranate juice
- 1 tablespoon sugar
- 3-inch fresh ginger, grated
- 2 tablespoons Cointreau or other orange liqueur, divided
- 2 tablespoons St-Germain liqueur, divided
- 1 bottle brut Champagne or Prosecco, well chilled
In a small heavy saucepan over high heat, boil pomegranate juice, sugar, and ginger, stirring often, until syrup is reduced to about 1/3 cup, about 10 minutes. Strain and cool.
Pour 2 teaspoons pomegranate syrup, 2 teaspoons Cointreau, and 2 teaspoons St-Germain into each of four 6-ounce Champagne flutes. Fill each with sparkling wine.