Recipe by Lizzie-Babette
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)
Directions See How It's Made
- 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.