Apricot Rosemary Brie In Boule Recipe

Ingredients for Apricot Rosemary Brie In Boule

• 1 round boule of bread (about 8 inches in diameter)
• 1/4 cup apricot jam
• Dried Rosemary
• 2 tablespoons softened butter
• Brie Cheese

How to Make Apricot Rosemary Brie In Boule

1. Preheat oven to 350°F (175°C).
2. In a medium bowl, combine 1/4 cup apricot jam and 1 tablespoon fresh rosemary, finely chopped. Mix well.
3. Set aside.
4. Cut off the top of a round boule of bread (about 8 inches in diameter). Remove the bread inside, reserving the chunks for dipping.
5. Thinly spread 2 tablespoons of softened butter inside the bread shell.
6. In a separate bowl, gently combine 8 ounces of brie cheese, cut into small pieces, with the apricot-rosemary mixture.
7. Spoon the brie mixture into the bread boule, scraping the bowl clean. Replace the bread top.
8. Bake for 20-30 minutes, or until the brie is melted and bubbly and the bread is golden brown.
9. Let cool slightly before serving. Dip or spread the warm cheese onto the reserved bread chunks, crackers, and fresh fruit.