APRICOT-ROSEMARY BRIE IN BOULE

Apricot-Rosemary Brie in Boule image

Provided by Lizzie-Babette

Categories Spreads

Time 50m

Yield 6-10 serving(s)

Number Of Ingredients 5

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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)

Steps:

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.

Nutrition Facts : Calories 476.8, Fat 19.9, SaturatedFat 11.6, Cholesterol 61.8, Sodium 839.6, Carbohydrate 58.7, Fiber 1.8, Sugar 17.1, Protein 17.2