Sunday, August 22, 2010

Appetizer/Cheese Course: Apricot-Almond Baked Brie (Serves 12)

1/4 cup finely diced dried apricots
1/4 cup almonds, chopped
1 T shipped parsley
2 T apricot preserves
1 t Dijon mustard
1 pkg (8 oz) refrigerated crescent rolls
1 4" round (8 oz) Brie or Camembert, rind included
1 eggs, lightly beaten
Apple or pear wedges (optional)

Preheat oven to 350 F. In small bowl, combine apricots - mustard, mix well.  Unroll crescent dough on lightly floured cutting board.  Sepaarate dough crosswise into 2 squares, press seams to seal.  Place Brie on one square of dough; set aside remaining square of dough.  Trim corners from first square, leaving about 1" border around Brie.  Scoop apricots evenly over top of Brie.  Cut design from remaining square of dough and trim corners.  Place dough over Brie, pinching seams to seal.  With spatula, transfer Brie to stoneware cooking surface;  brush egg over entire surface;  place cut out shapes over dough (shapes from trimmed corners);  brush with egg again.  Bake 30-35 mins until crust is deep golden brown.  Remove from oven to cooling rack, let stand 15 mins, serve (with apples and pears if desired).


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