Another twist to brie, this time with the different but complementary flavors of apricot and rosemary. Serve with reserved bread chunks, crackers, and fresh fruit. Particularly nice during the holidays, cocktail parties, bridal showers, or casual get togethers with friends.
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- 1 loaf round bread (preferably an italian or french style bread, with or without sesame seeds)
- 1 (8 ounce) jar apricot jam (size may vary to 10-12 oz, all-fruit style, or preserves)
- 1 1/2 teaspoons dried rosemary, crushed or 3 teaspoons fresh rosemary, finely chopped
- 1 tablespoon butter, softened
- 12 -16 ounces brie cheese, coarsely chopped, rind removed (if you like the rind, you can leave it on, or leave bits of it on)
- 1Preheat oven to 350 degrees fahrenheit.
- 2Combine apricot jam and rosemary in meduim bowl, mixing well; set aside.
- 3Cut off circular top of bread and remove bread inside the boule, reserving chunks for dipping later.
- 4Thinly spread butter inside bread shell.
- 5Combine apricot-rosemary mixture to chopped brie, tossing gently to coat.
- 6Put coated brie into boule, scraping bowl well, replacing top of bread.
- 7Bake at 350 degrees for about 20- 30 minutes.
- 8Dip or spread hot cheese onto reserved bread or crackers.
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Nutritional Facts for Apricot-Rosemary Brie in Boule
Serving Size: 1 (98 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 476.7
- Calories from Fat 179
- Total Fat 19.9 g
- Saturated Fat 11.5 g
- Cholesterol 61.7 mg
- Sodium 839.6 mg
- Total Carbohydrate 58.7 g
- Dietary Fiber 1.8 g
- Sugars 17.1 g
- Protein 17.1 g