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

    Average Rating:

    7 Total Reviews

    Showing 1-7 of 7

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    • 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!

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    • 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.

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    • 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!

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    • on January 03, 2006

      This was part of my Christmas Day buffet. It was extremely easy to make and I kept it hot using a roaster half filled with water. All the grocery stores where out of fresh rosemary so I used the dried. It still turned out great and everyone loved it. There was just a very little left over which result in quite a discussion as who got to take it home with them.

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    • on December 11, 2005

      This was a very elegant appetizer that was enjoyed by everyone at the office Christmas party. I did end up using quite a bit more cheese - maybe 15 or 18 oz - a small jar of apricot preserves, and fresh rosemary. It seemed well balanced with those amounts. Exceedingly yummy stuff!

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    • on December 06, 2005

      WOW. This was one of the best things I've tasted in a long time. I've always been skeptical about the brie/jam combo, but it really works. I took it to a party, and the e-mail requests for the recipe are still coming in. This is my new default appie for parties and potluck. I used fresh rosemary (important I think), a small (12 oz?) jar of apr preserves, and 16 oz of brie, not 8.

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    • on December 31, 2003

      This was a nice change from ordinary baked brie cheese. The recipe didn't say how much jam to use and, since I didn't want it too sweet, I used maybe half a cup. The rosemary (and I think it would have to be fresh) complimented the cheese and apricot flavours very well. I wrapped the bread in aluminum foil. This made a really nice presentation! Thank you Lizzie-Babette!

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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
    37%
    Total Fat 19.9 g
    30%
    Saturated Fat 11.5 g
    57%
    Cholesterol 61.7 mg
    20%
    Sodium 839.6 mg
    34%
    Total Carbohydrate 58.7 g
    19%
    Dietary Fiber 1.8 g
    7%
    Sugars 17.1 g
    68%
    Protein 17.1 g
    34%

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