A delightful and easy-to-make appetizer featuring creamy brie, sweet apricot preserves, and a hint of rosemary, all baked in a crusty bread bowl.
Preheat your oven to 350°F (175°C).
Ensure your oven is fully preheated for even baking.
Cut the top off the bread boule and hollow out the inside, keeping the removed pieces for dipping.
Use a serrated knife for a clean cut.
Spread the butter evenly inside the hollowed bread shell.
This step helps to enhance the flavor and prevent sogginess.
In a mixing bowl, combine the apricot preserves and chopped rosemary.
Chop the rosemary finely to release its aroma.
Add the brie to the bowl and gently toss to coat with the apricot mixture.
Cut the brie into small chunks for easier mixing.
Fill the bread shell with the brie mixture and place the top back on.
Pack the filling tightly to ensure even heating.
Place the filled bread on a baking sheet and bake for 20-25 minutes.
Check the bread occasionally to prevent over-browning.
Serve warm with the reserved bread pieces or crackers for dipping.
Garnish with a sprig of rosemary for presentation.
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