middie
Chef Extraordinaire
1 tbsp butter
1 small bosc pear, peeled, cored, chopped and mixed with 1 tsp lemon juice
1 apricot, pit removed and chopped
1 tsp. fresh thyme, chopped
1 sprig fresh rosemary
1 tbsp honey
1 tsp balsamic vinegar
2 tbsp dried cranberries, soaked in hot water for 5 minutes
2 tbsp chopped pecans, lightly toasted
1 14 ounce brie cheese round
parchment paper
2 tbsp apricot preserves
apricot slices, fresh cranberries, and rosemary sprigs for garnish
crackers or bread slices
Preheat oven to 350. Melt butter over medium heat. Add pear, apricot, thyme, and rosemary and cook for 2-3 minutes. Add honey. vinegar, and cranberries and cook 1-2 minutes. Remove from heat, discard rosemary, and add pecans.
Cut cheese in half horizontally. Place bottom layer on baking sheet lined with parchment paper. Spread perserves and spoon on pear mixture. Replace top layer and bake 6-8 minutes or until cheese is softened. Garnish with apricot, cranberries, and rosemary. Serve warm with crackers or crusty bread
1 small bosc pear, peeled, cored, chopped and mixed with 1 tsp lemon juice
1 apricot, pit removed and chopped
1 tsp. fresh thyme, chopped
1 sprig fresh rosemary
1 tbsp honey
1 tsp balsamic vinegar
2 tbsp dried cranberries, soaked in hot water for 5 minutes
2 tbsp chopped pecans, lightly toasted
1 14 ounce brie cheese round
parchment paper
2 tbsp apricot preserves
apricot slices, fresh cranberries, and rosemary sprigs for garnish
crackers or bread slices
Preheat oven to 350. Melt butter over medium heat. Add pear, apricot, thyme, and rosemary and cook for 2-3 minutes. Add honey. vinegar, and cranberries and cook 1-2 minutes. Remove from heat, discard rosemary, and add pecans.
Cut cheese in half horizontally. Place bottom layer on baking sheet lined with parchment paper. Spread perserves and spoon on pear mixture. Replace top layer and bake 6-8 minutes or until cheese is softened. Garnish with apricot, cranberries, and rosemary. Serve warm with crackers or crusty bread