Apricot-Rosemary Brie in Boule
- Ready In:
- 50mins
- Ingredients:
- 5
- Serves:
-
6-10
ingredients
- 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
- 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.
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Reviews
-
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.
-
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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