Blackberry Baked Petite Boo with Ghost Crackers

steps

Blackberry Baked Brie

1. Preheat the oven to 300°F. Grease a small oven-safe dish with cooking spray.
2. Add the blackberries, honey, balsamic vinegar, and minced rosemary to the prepared dish and mix to combine. Bake the berries for about 10 minutes, or until they start to soften and release their juices.
3. Meanwhile, use a sharp paring knife to cut a circle out of the top of the Petite Boo, exposing the gooey cheese inside. Nestle the Petite Boo in the middle of the roasted berries. Bake for another 12-15 minutes, until the cheese is melty and the berries are jammy.
4. Serve the baked brie with the ghost crackers. Enjoy!
   

Note: If you are using sweeter blackberries, use 1 Tablespoon (12 milliliters) of honey. If the berries are more tart, use 2 Tablespoons (24 milliliters).

Rosemary Ghost Crackers

1. Preheat the oven to 425°F.
2. Whisk the flour, Kosher salt, black pepper, and rosemary in a large mixing bowl. Make a well in the center of the flour mixture and add the olive oil and water. Use a rubber spatula to mix the wet and dry ingredients together until you have a shaggy dough.
3. Lightly dust a clean work surface with all purpose flour. Tip the dough onto the floured surface and use your hands to knead the dough into a smooth ball, about 1-2 minutes.
4. Roll the dough on a lightly floured surface until it’s very thin, about 1/16-inch. (If the dough is shrinking, cover it and let it rest for 15-30 minutes. Shrinking is normal.) Use a pizza cutter or sharp knife to cut random ghost shapes out of the dough. Re-roll the scraps and cut out as many ghosts as you can until there is no more dough left.
5. Use a straw to press eyes and a mouth on each ghost. Place the ghost crackers on an ungreased sheet pan, leaving a little space in-between each cracker.
6. Bake for 9-11 minutes, rotating the pan halfway, until the crackers are light golden-brown and dry to the touch. Let the crackers cool completely. (They will crisp up more as they cool.)