7 Reviews

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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Rita~ November 04, 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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Pets'R'us June 16, 2003

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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Lightly Toasted December 26, 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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TMaruhn January 03, 2006

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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Judy from Hawaii December 11, 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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BostonRocks! December 06, 2005

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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Paja December 31, 2003
Apricot-Rosemary Brie in Boule