Apricot Rosemary Brie In Boule Recipes

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ROSEMARY AND APRICOT FRENCH LOAF



Rosemary and Apricot French Loaf image

This is a sweet bread that seems quite fancy and is actually not much more work than a simple French loaf. I went to an Irish bakery once and they had apricot bread. In my imagination, this is the recipe I was thinking of so I made this up when the Irish bakery didn't read my mind.

Provided by Jessica Lissner

Categories     Bread     Yeast Bread Recipes

Time 3h50m

Yield 12

Number Of Ingredients 8

1 ⅜ cups water
2 tablespoons olive oil
1 ½ teaspoons salt
½ cup dried apricots, quartered
4 cups bread flour
2 tablespoons chopped fresh rosemary
1 tablespoon brown sugar
2 teaspoons bread machine yeast

Steps:

  • Place water, olive oil, and salt into one side of a bread machine. Place 1/3 of the apricots on top of this fluid mixture with 2 cups of flour. Place more apricots in the middle of the flour, pour remaining flour on top, followed by remaining apricots. This will help weaker bread machines integrate the apricots.
  • Run French loaf cycle for a 2-pound loaf. Remove from the machine after the cycle is done, about 3 1/2 hours.

Nutrition Facts : Calories 184 calories, Carbohydrate 33.8 g, Fat 3 g, Fiber 1.5 g, Protein 5.2 g, SaturatedFat 0.4 g, Sodium 293.6 mg, Sugar 4.1 g

BRIE WITH APRICOT TOPPING



Brie with Apricot Topping image

Folks will think you fussed over this pretty appetizer, but it took our Test Kitchen only minutes to top a round of smooth and creamy brie with warm sweet apricots. This is one easy appetizer certain to make any occasion "special."

Provided by Taste of Home

Categories     Appetizers

Time 25m

Yield 8 servings.

Number Of Ingredients 8

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)
Assorted crackers

Steps:

  • Preheat oven to 400°. In a small saucepan, combine first five ingredients; bring to a boil. Cook and stir over medium heat until slightly thickened. Remove from heat; stir in rosemary. , Trim rind from top of cheese. Place cheese in an ungreased ovenproof serving dish. Spoon apricot mixture over cheese. Bake, uncovered, until cheese is softened, 10-12 minutes. Serve warm, with crackers.

Nutrition Facts : Calories 129 calories, Fat 8g fat (5g saturated fat), Cholesterol 28mg cholesterol, Sodium 204mg sodium, Carbohydrate 9g carbohydrate (7g sugars, Fiber 1g fiber), Protein 6g protein.

BAKED BRIE WITH HONEY AND ROSEMARY



Baked Brie with Honey and Rosemary image

Upgrade your party platter with this easy Baked Brie with Honey and Rosemary recipe from Delish.com

Categories     baked brie     honey     rosemary     holiday food

Time 15m

Yield 1

Number Of Ingredients 3

1 7-oz. wheel brie
Honey, for drizzling
Fresh rosemary leaves

Steps:

  • Drizzle brie with honey and top with rosemary. Bake at 350 degrees F until soft and starting to ooze, 10 minutes.

APRICOT AND ROSEMARY BAKED BRIE



Apricot and Rosemary Baked Brie image

This is a very simple, yet elegant, appetizer that can be served with fruit slices and/or water crackers (my preference).

Provided by dojemi

Categories     < 60 Mins

Time 35m

Yield 8 serving(s)

Number Of Ingredients 8

1 (8 ounce) brie round
2 tablespoons butter
1/4 cup apricot preserves
2 tablespoons heavy cream
1/4 teaspoon dried rosemary leaves (crushed)
2 tablespoons sliced almonds
1 loaf French bread, cut into 24 slices
apricots (for garnish) or pear (for garnish)

Steps:

  • Preheat oven to 325 degrees.
  • Spray shallow ovenproof serving dish with cooking spray.
  • Carefully remove top rind from Brie with sharp knife.
  • Place in center of prepared dish.
  • Melt butter in small saucepan over medium heat.
  • Add preserves; cook and stir until preserves are melted.
  • Stir in cream and rosemary.
  • cook and stir for 3 minutes, or until thickened.
  • Spoon mixture over Brie.
  • Top with almonds.
  • Bake 10 minutes, or until Brie is soft and knife is easily inserted.
  • Serve with bread and fruit slices, if desired.

APRICOT-ROSEMARY BRIE IN BOULE



Apricot-Rosemary Brie in Boule image

Another twist to brie, this time with the different but complementary flavors of apricot and rosemary. Serve with reserved bread chunks, crackers, and fresh fruit. Particularly nice during the holidays, cocktail parties, bridal showers, or casual get togethers with friends.

Provided by Lizzie-Babette

Categories     Spreads

Time 50m

Yield 6-10 serving(s)

Number Of Ingredients 5

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

PHYLLO-WRAPPED BRIE WITH APRICOT AND ROSEMARY CHUTNEY



Phyllo-Wrapped Brie with Apricot and Rosemary Chutney image

Categories     Cheese     Bake     Cocktail Party     Vegetarian     Oscars     New Year's Eve     Buffet     Brie     Dried Fruit     Apricot     Cherry     Rosemary     Almond     Winter     Bon Appétit

Yield Serves 16

Number Of Ingredients 23

Chutney
12 ounces dried apricots, chopped
1 large red onion, chopped
1 cup water
2/3 cup cider vinegar
2/3 cup (packed) golden brown sugar
3 ounces dried tart cherries (3/4 cup)
1 1/2 tablespoons chopped fresh rosemary
3 large garlic cloves, finely chopped
2 teaspoons grated lemon peel
1/2 teaspoon salt
1/8 teaspoon cayenne pepper
1/2 cup blanched slivered almonds, toasted
Cheese and Phyllo
1 cup (2 sticks) unsalted butter, melted
1 pound fresh phyllo pastry sheets or frozen, thawed
4 1/2 tablespoons chopped fresh rosemary
1 32- to 36-ounce wheel of Brie
Presentation
Fresh herb sprigs (such as rosemary, sage,a and chives)
Additional dried apricots and dried cherries
Fresh baguettes, thinly sliced
Thinly sliced apples

Steps:

  • To Make Chutney:
  • Combine all ingredients except almonds in heavy large saucepan. Bring to boil over medium-high heat, stirring until sugar dissolves. Reduce heat to medium-low; simmer until most liquid has evaporated and chutney is thick, stirring occasionally, about 25 minutes. Mix in almonds. Transfer chutney to bowl.
  • Chill until cold, about 3 hours. (Can be made 1 week ahead. Cover, keep chilled.)
  • Assembly of cheese and phyllo:
  • Brush heavy large baking sheet with butter; set aside. Unroll pastry. Cover with plastic wrap and damp kitchen towel. Transfer 2 stacked phyllo sheets to work surface, arranging 1 short side parallel to edge of work surface. Arrange 2 more stacked phyllo sheets on work surface, overlapping long side of first sheets by about 5 to 7 inches and forming rectangle about 18 by 17 inches. Brush pastry with butter; sprinkle 1 1/2 tablespoons rosemary over. Place 2 more stacked sheets atop first set of 2 sheets, then 2 more stacked sheets atop second set of 2 sheets. Brush with butter and sprinkle with 1 1/2 tablespoons rosemary. Repeat layering 1 more time with phyllo, butter and 1 1/2 tablespoons rosemary. (You will use a total of 12 sheets.)
  • Using sharp knife or scissors, trim phyllo corners, forming approximately 17-inch oval. place Brie in center of phyllo. Spread 1 1/2 cups chutney evenly over cheese. Slide hand under 1 rounded corner of phyllo. Lift phyllo and fold onto top of cheese. Brush folded pastry with butter. Continue to lift phyllo in sections and to fold snugly over top of cheese, brushing with butter and pressing each section to adhere until cheese is wrapped (the top center 2 to 3 inches of cheese will not be covered). Use hand and metal spatula to transfer wrapped cheese to prepared baking sheet.
  • Place 1 phyllo sheet on work surface. Brush with butter. Starting at 1 long side, fold 1 inch of pastry over. Continue folding pastry loosely over itself, forming 1-inch-wide strip of pastry over. Continue folding pastry loosely over itself, forming 1-inch-wide strip of pastry. Roll up strip into coil. Gather bottom edge of coil together, pinching to force top slightly open and forming rose. Place rose atop uncovered center of cheese. Brush with butter. Repeat with 2 more sheets of phyllo, forming 2 more roses. Place atop cheese, covering opening completely. Chill 3 hours. (Can be made 1 day ahead. Cover with plastic; keep chilled.)
  • Position rack in center of oven and preheat to 400°F. Bake cheese until pastry is deep golden brown, covering roses loosely with foil if browning too quickly, about 25 minutes. (If cheese leaks from pastry during baking, press piece of foil over tear in pastry; continue baking.)
  • Cool cheese on sheet 45 minutes.
  • Presentation:
  • Using metal spatula, transfer warm cheese to large platter. Arrange herbs, dried fruit, baguette slices and apple slices around cheese. Cut cheese into wedges.

SHERRY ROSEMARY APRICOT JAM



Sherry Rosemary Apricot Jam image

Provided by Kardea Brown

Categories     condiment

Time 2h25m

Yield 3 cups

Number Of Ingredients 7

24 ounces dried apricots (about 4 cups; see Cook's Note)
3 cups boiling water
3/4 cup dry sherry or white wine
4 sprigs fresh rosemary plus 1 teaspoon chopped fresh rosemary
1 teaspoon lemon zest plus 1/4 cup lemon juice
1.75 ounces powdered fruit pectin
4 cups granulated sugar

Steps:

  • Wash 2 pint jars (or a few half-pint jars) so that they are ready to go when your preserves are ready to be canned.
  • Add the apricots to the boiling water in a bowl along with 1/2 cup sherry and the rosemary sprigs. Let soak until the apricots are rehydrated, about 30 minutes. Strain the apricots, reserving 1/2 cup of the liquid. Add the apricots, reserved liquid and lemon zest to a large non-reactive pan. Stir in the pectin.
  • Bring the mixture to a boil and add the sugar, lemon juice, chopped rosemary and remaining 1/4 cup sherry. Boil until the sugar is dissolved and the jam is thick (you can check by spooning the jam onto the back of a wooden spoon; if you can run your finger through it without it spreading, it is good!) for 20 to 30 minutes.
  • Transfer the cooked jam to the jars. Let the jam cool to room temperature. Serve right away, or keep in the refrigerator for up to 2 weeks.

APRICOT CRANBERRY BAKED BRIE



Apricot Cranberry Baked Brie image

Apricot Cranberry Baked Brie is the ultimate appetizer with a sweet nut topping. This baked brie appetizer will be perfect for get togethers and small parties.

Provided by Jessica Formicola

Categories     Appetizer     Dessert

Time 20m

Number Of Ingredients 5

1 cup apricot preserves
1/4 cup dried cranberries
1/4 cup chopped pecans
8-12 ounces brie
Crackers

Steps:

  • Combine apricot preserves, dried cranberries and pecans in a small bowl. Mix well and set aside.
  • Remove brie from the wrapper, leaving casing on, place on your serving dish. Bake at 350 for 10 minutes or allow to come to room temperature.
  • Right before serving, top with apricot topping. Can be served hot or at room temperature. Serve with your favorite crackers.
  • If you tried this recipe, come back and let us know how it was!

Nutrition Facts : Calories 362 kcal, Carbohydrate 9 g, Protein 18 g, Fat 28 g, SaturatedFat 15 g, Cholesterol 85 mg, Sodium 536 mg, Fiber 1 g, Sugar 7 g, ServingSize 1 serving

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