Apricot Rosemary Baked Brie

Makes 8 servings.


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


Preheat oven to 325° F. Spray shallow ovenproof serving dish with cooking spray. Carefully remove top rind from Joan of Arc® Brie with a sharp knife. Place in center of prepared dish.

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.

Bake 10 minutes, or until Brie is soft and knife is easily inserted. Serve with bread and fruit slices, if desired.