BRIE WITH APRICOT TOPPING
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
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.
APRICOT BAKED BRIE
Apricot preserves add a burst of fruitiness that complements the creamy texture of Brie.
Provided by By Betty Crocker Kitchens
Categories Appetizer
Time 45m
Yield 12
Number Of Ingredients 6
Steps:
- Heat oven to 400°F. Line cookie sheet with foil or cooking parchment paper; lightly spray foil or paper with cooking spray. In small bowl, mix preserves, pecans and onion; set aside.
- On lightly floured surface, roll pastry into 10x14-inch rectangle. Using the round of cheese as a pattern, cut a pastry circle 3 to 4 inches larger than the cheese. Set aside excess pastry.
- Spread half of the preserves mixture in center of pastry circle, leaving 3-inch edge. Place 1 cheese round (in rind) on preserves. Spoon remaining preserves over cheese. Top with remaining cheese round.
- Gently fold edges of pastry up and over cheese to cover, folding and pinching edges to seal. Place seam side down on cookie sheet. Cut out decorative pieces from excess pastry. Brush pastry with whipping cream; place pastry cutouts on top.
- Bake 20 to 25 minutes or until golden brown. Serve warm.
Nutrition Facts : Calories 170, Carbohydrate 15 g, Cholesterol 30 mg, Fat 2, Fiber 0 g, Protein 4 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 105 mg, Sugar 5 g, TransFat 1/2 g
CROCKPOT BRIE WITH APRICOT TOPPING RECIPE - (4.5/5)
Provided by classycook
Number Of Ingredients 7
Steps:
- I used a 1.5 mini round crockpot. If you are going to use a big one, put the brie in an oven-safe dish. As long as the dish and the crockpot heat together, you're all good. Canu use 1/3 c. candied pecans, 1/4 c. dried cranberries If your brie has a really hard rind, cut the top part off. This was the first time I had used this brand of brie---I've always reached for the stuff from Trader Joe's---and I was alarmed at how thick the rind was. Put the brie into the crockpot. In a bowl, mix the chopped apricots, balsamic vinegar, brown sugar, water and rosemary together. Spoon on top of the brie. Sprinkle on the chopped walnuts. Cover and cook on high for 1-2 hours, or on low for about 3. Check after an hour in both cases just in case. Serve with your favorite crackers or apple slices. The Verdict. I eventually shared with Adam. We had it as dinner. The flavor is so amazing, and the brie got so gooey and amazing. I think I just drooled a bit.
PHYLLO-WRAPPED BRIE WITH APRICOT AND ROSEMARY CHUTNEY
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
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.
APRICOT BRIE
Your guests will never guess how easy this elegant appetizer is to create. The pretty apricot sauce is delightful with the creamy Brie cheese.
Provided by Taste of Home
Categories Appetizers
Time 20m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- In a small microwave-safe bowl, combine the first five ingredients. Cook, uncovered, on high for 1 minute or until heated through. Pour into a shallow 3-cup microwave-safe serving dish. Place cheese on preserve mixture. Cook 1 to 1-1/2 minutes longer or until cheese is softened. Serve with bread.
Nutrition Facts :
More about "apricot brie recipes"
APRICOT CRANBERRY BAKED BRIE - THE BEST BAKED BRIE RECIPE
From savoryexperiments.com
4.4/5 (59)Total Time 20 minsCategory Appetizer, DessertCalories 362 per serving
- 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.
3-INGREDIENT APRICOT BRIE BITES RECIPE - PILLSBURY.COM
From pillsbury.com
- Heat oven to 375°F. Spray 24 miniature muffin cups with cooking spray. Unroll dough onto work surface, and reshape into 13x7 1/2-inch rectangle. (If using crescent dinner rolls, press seams together.) With pizza cutter or sharp knife, cut dough into 6 rows by 4 rows to make 24 squares.
- Press 1 dough square into each miniature muffin cup. Cut cheese into 24 thin wedges. Place one piece of cheese in bottom of each dough-lined cup. Fold cheese pieces in half to fit inside cups, if necessary.
- Bake 9 to 12 minutes or until edges are golden brown. Cool 3 minutes; use metal spatula to loosen edges, and remove from pan. Spoon 1/4 teaspoon preserves on top of each cup to serve.
BAKED BRIE WITH APRICOT JAM - THE TOASTY KITCHEN
From thetoastykitchen.com
BAKED BRIE WITH APRICOT JAM RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
CRESCENT-LINED BAKED BRIE WITH APRICOTS - TASTY KITCHEN
From tastykitchen.com
BRIE CROSTINI WITH PROSCIUTTO - RECIPE RUNNER
From reciperunner.com
APRICOT WALNUT BAKED BRIE - SMUCKER'S
From smuckers.com
10 BEST BAKED BRIE APRICOT PRESERVES RECIPES | YUMMLY
From yummly.com
MINI BAKED APRICOT BRIE BITES - JANELLE ROHNER
From janellerohner.com
10 BEST BAKED BRIE APRICOT PRESERVES RECIPES | YUMMLY
From yummly.com
5-INGREDIENT APRICOT BRIE BITES | RUSTIC FAMILY RECIPES
From rusticfamilyrecipes.com
CRANBERRY BRIE BITES RECIPE - HOW TO MAKE CRANBERRY BRIE BITES
From delish.com
APRICOT ALMOND BAKED BRIE — LET'S DISH RECIPES
From letsdishrecipes.com
APRICOT BRANDY BRIE - STONEWALL KITCHEN
From
APRICOT BRIE BITES APPETIZER RECIPE- WANDERLUST AND WELLNESS
From wanderlustandwellness.org
EASY BAKED BRIE RECIPE WITH JALAPEñO APRICOT JAM
From basicswithbails.com
You'll also love