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Apricot Rosemary Baked Brie
  • Prep
  • Total
  • Serving

Apricot Rosemary Baked Brie

Yield: Makes 8 servings


  • 1 pkg. (8oz) Brie round
  • 2 tablespoons butter
  • 1/4 c. apricot preserves
  • 2 tablespoons heavy whipping cream
  • 1/4 tsp. dried rosemary leaves, crushed
  • 2 tablespoons sliced almonds
  • 1 loaf French bread, cut into 24 slices
  • Cooking spray
  • Apple and pear slices (optional)


  1. Preheat oven to 325° F. Spray shallow ovenproof serving dish with cooking spray. Carefully remove the top rind from the Brie with a sharp knife. Place in center of prepared dish.
  2. 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 3 minutes, or until thickened. Spoon mixture over Brie. Top with almonds.
  3. Bake 10 minutes, or until Brie is soft and knife is easily inserted. Serve with bread and fruit slices, if desired.

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