Served as appetizer. Vegetarian dish.

1 loaf round Bread

1 (8 ounce) jar Apricot Jam

1 1/2 teaspoons dried Rosemary, crushed or 3 teaspoons fresh Rosemary, finely chopped

1 Tablespoon Butter, softened

12-16 ounces Brie Cheese, coarsely chopped, rind removed

Preheat oven to 350 degrees fahrenheit. Combine apricot jam and rosemary in meduim bowl, mixing well; set aside. Cut off circular top of bread and remove bread inside the boule, reserving chunks for dipping later. Thinly spread butter inside bread shell. Combine apricot-rosemary mixture to chopped brie, tossing gently to coat. Put coated brie into boule, scraping bowl well, replacing top of bread. Bake at 350 degrees for about 20- 30 minutes. Dip or spread hot cheese onto reserved bread or crackers.

Preparation time: 20 minutes

Cooking time: 50 minutes

Serves: 6-10

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