Brie Cheese has such a special place in my heart.  I'm not sure if it's because I really do love to eat it or if it just always brings back good memories. I cannot eat it without thinking of being back home in Michigan for the holidays, at my bestie's house, drinking wine, and talking for hours.  She has the best recipe for baked brie with apricot jam, rosemary, and sliced almonds.  I'm constantly calling her to because no matter how many times she emails, texts, writes it down for me I can never remember it.  Last year for Christmas she had a custom painted plate made for me, in my signature color pink, with the recipe largely printed on the front. 

I'm dedicating this entire blog post to one of the most amazing women I know, Candi Mae.  Well to her and OBVIOUSLY brie cheese!  I included the recipe for our favorite baked brie at the bottom.

Bite Sized Baked Brie from Joy The Baker.
Brie & Raspberry Phyllo Cups by Gimme Some Oven.
Brie Stuffed Crust Pizza by (Never Home) Maker.
Chocolate & Brie Panini by Just a Taste.
Caramel Apple & Brie Skewers by Taste of Home.
Brie, Fig, & Rosemary Appetizer by She Knows.
Peach & Brie Pie by Piccante Dolce.
Me & my pink plate!

Baked Brie with Apricot Jam

1 round (8oz) Brie cheese
2 tablespoons butter
1/2 cup apricot preserves
2 tablespoons heavy whipping cream (*See Note)
1/2 teaspoon dried rosemary
2 tablespoons sliced almonds
1 loaf french bread, apples or pears

1. Preheat oven to 375 degrees. Remove top rind from Brie and place it in the center of pie dish.
2.Melt butter in a small pan over medium heat.  Add preserves, cream, and rosemary.  Cook until thickened.  Spoon over Brie and sprinkle almonds on top.
3. Bake 15-20 minutes or until center of Brie is melted.

*Note: We always make this recipe minus the heavy whipping cream.  

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