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    You are in: Home / Recipes / Apricot-Rosemary Brie in Boule Recipe
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    Apricot-Rosemary Brie in Boule

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    20 mins

    30 mins

    Lizzie-Babette's Note:

    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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    Units: US | Metric

    • 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)


    1. 1
      Preheat oven to 350 degrees fahrenheit.
    2. 2
      Combine apricot jam and rosemary in meduim bowl, mixing well; set aside.
    3. 3
      Cut off circular top of bread and remove bread inside the boule, reserving chunks for dipping later.
    4. 4
      Thinly spread butter inside bread shell.
    5. 5
      Combine apricot-rosemary mixture to chopped brie, tossing gently to coat.
    6. 6
      Put coated brie into boule, scraping bowl well, replacing top of bread.
    7. 7
      Bake at 350 degrees for about 20- 30 minutes.
    8. 8
      Dip or spread hot cheese onto reserved bread or crackers.

    Browse Our Top Spreads Recipes

    Ratings & Reviews:

    • on November 04, 2003


      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!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 16, 2003


      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.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on December 26, 2006


      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!

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (7)


    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

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