Prep 20 mins
Cook 30 mins
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.
- 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)
- Preheat oven to 350 degrees fahrenheit.
- Combine apricot jam and rosemary in meduim bowl, mixing well; set aside.
- Cut off circular top of bread and remove bread inside the boule, reserving chunks for dipping later.
- Thinly spread butter inside bread shell.
- Combine apricot-rosemary mixture to chopped brie, tossing gently to coat.
- Put coated brie into boule, scraping bowl well, replacing top of bread.
- Bake at 350 degrees for about 20- 30 minutes.
- Dip or spread hot cheese onto reserved bread or crackers.
Just delish! Loved the fruitiness and creaminess of this dip! Just Great! I used fresh rosemary and I used only 1 teaspoon which I found to be plenty!
A complete new type of party/finger food to me, never eaten or made something like this before. Served it on a sunny afternoon in the garden and everybody enjoyed it. The only thing I added were some chili flakes, that worked well with the sweetness of the apricot preserve. The brie I used was a mature one which has a stronger flavor then the young brie.
oh, MAN! This was excellent, and a big hit at a Christmas appetizer. I used fresh rosemary from the garden, and sugar-free apricot jam. Instead of using better, I used butter-flavored Pam. This was an impressive, attractive and delicious appetizer.....even my picky kids liked it!