Ingredients for Apricot Rosemary Brie In Boule
- 1 (8 ounce) round boule of bread
- 1/4 cup apricot jam
- 1 tablespoon fresh rosemary, finely chopped
- 2 tablespoons softened butter
- 8 ounces brie cheese, cut into small pieces
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How to Make Apricot Rosemary Brie In Boule
- Preheat oven to 350°F (175°C).
- In a medium bowl, combine 1/4 cup apricot jam and 1 tablespoon fresh rosemary, finely chopped. Mix well.
- Set aside.
- Cut off the top of a round boule of bread (about 8 inches in diameter). Remove the bread inside, reserving the chunks for dipping.
- Thinly spread 2 tablespoons of softened butter inside the bread shell.
- In a separate bowl, gently combine 8 ounces of brie cheese, cut into small pieces, with the apricot-rosemary mixture.
- Spoon the brie mixture into the bread boule, scraping the bowl clean. Replace the bread top.
- Bake for 20-30 minutes, or until the brie is melted and bubbly and the bread is golden brown.
- Let cool slightly before serving. Dip or spread the warm cheese onto the reserved bread chunks, crackers, and fresh fruit.
Nutrition Information (Approximate per serving)
Sodium
34 g
Sugar
68g
Fat
57g
Carbs
19g
