Herb Baked Brie with Apricot Date Spread Recipe

Herb Baked Brie with Apricot Date Spread Recipe
Herb Baked Brie with Apricot Date Spread is an easy-to-make, flavor-packed party starter! Creamy brie, fresh herbs, and a sweet, tangy apricot date spread come together to treat your guests to an irresistible bite.
Calories per seving 71
Fat 6g
Cholesterol 0mg
Sodium 0mg
Carbohydrates 5g
Fiber 1g
Sugar 3g
Protein 2g
Ingredients
- 1 wheel of Brie (8 oz)
- ¼ - ⅓ cup Apricot Date Spread
- ½ cup walnuts, chopped
- 6 sprigs rosemary, chopped
- 1 Tbsp light olive oil
- Apricot Date Spread
- 1 cup (6 oz) Sunsweet® Pitted Dates, roughly chopped
- 1 cup (6 oz) Sunsweet® Dried Apricots, roughly chopped
- ½ tsp lemon zest
- ½ tsp cinnamon
Instructions
Soak Sunsweet® Pitted Dates and Dried Apricots for 4 hours, or up to overnight.
Add ¼ cup water and the soaked dried fruit to a food processor with lemon zest and cinnamon. Blend into a thick paste. Store in a jar and refrigerate. Yields ~2 cups of spread.
Instructions
Preheat oven to 325°F (160°C).
Toss chopped rosemary with oil on a baking sheet lined with parchment paper and spread the herbs out. Place the Brie on the center so it covers the herbs. Slice top surface of Brie rind off, leaving the sides and bottom of the wheel intact.
Add Apricot Date Spread on top of exposed cheese surface and sprinkle with chopped walnuts.
Bake 15-25 minutes, until cheese is soft and warmed through as desired. Use a knife to test for softness. Sprinkle herbs on top for serving.
Serve with crackers, bread slices, fruit, or any dippers you like!
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