Baked Brie with Apricot Topping
From: Taste of Home
I made this as one of the dishes for our Christmas party last night and it went over well. In the past I used to use a cranberry-apple chutney topping from TJ's, but they discontinued it this year, so I found this recipe to try instead. Everyone liked it, even though most people couldn't figure out what was in it. :)
1/2 cup chopped dried apricots
2 tablespoons brown sugar
2 tablespoons water
1 teaspoon balsamic vinegar
Dash salt
1/2 to 1 teaspoon minced fresh rosemary or 1/4 teaspoon dried rosemary, crushed
1 round Brie cheese (8 ounces)
In a small saucepan, combine the apricots, brown sugar, water, vinegar and salt. Bring to a boil. Reduce heat to medium; cook and stir until slightly thickened. Remove from the heat; stir in rosemary. Remove rind from top of cheese. Place in an ungreased ovenproof serving dish. Spread apricot mixture over cheese. Bake, uncovered, at 400° for 10-12 minutes or until cheese is softened. Serve with crackers. Yield: 6-8 servings.
I made this as one of the dishes for our Christmas party last night and it went over well. In the past I used to use a cranberry-apple chutney topping from TJ's, but they discontinued it this year, so I found this recipe to try instead. Everyone liked it, even though most people couldn't figure out what was in it. :)
1/2 cup chopped dried apricots
2 tablespoons brown sugar
2 tablespoons water
1 teaspoon balsamic vinegar
Dash salt
1/2 to 1 teaspoon minced fresh rosemary or 1/4 teaspoon dried rosemary, crushed
1 round Brie cheese (8 ounces)
In a small saucepan, combine the apricots, brown sugar, water, vinegar and salt. Bring to a boil. Reduce heat to medium; cook and stir until slightly thickened. Remove from the heat; stir in rosemary. Remove rind from top of cheese. Place in an ungreased ovenproof serving dish. Spread apricot mixture over cheese. Bake, uncovered, at 400° for 10-12 minutes or until cheese is softened. Serve with crackers. Yield: 6-8 servings.
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