This delicious, indulgent appetizer is perfect for cold winter nights and holiday parties. Prepare it a day or two before you plan to serve, then bake just before guests arrive.
Ingredients
- ½ cup dates, pitted and chopped
- 1 small apple, peeled, cored and diced
- 1 small firm, ripe pear, peeled, cored and diced
- ½ cup dried cranberries
- ½ cup chopped pecans
- ½ cup chopped dried apricots
- ¼ cup red wine
- ¼ cup apple juice
- 1 2-lb. wheel Brie cheese, chilled
- 2 sourdough baguettes
- 4 large garlic cloves, halved lengthwise
- 2 teaspoons kosher salt
About this recipe
Instructions
1. Mix fruit and pecans in a medium bowl. Cover with wine and apple juice and toss well. Refrigerate for at least 15 minutes, and up to 12 hours.
2. Cut chilled Brie wheel in half horizontally with a large serrated knife to make two disks. Place one layer, rind side down, in a glass pie pan. Drain liquid off the marinated fruit. Spread 2 1/4 cups of fruit over the Brie, reserving remaining fruit for top.
3. Place the remaining Brie disk on top of fruit mixture with the rind facing up. Spoon remaining fruit mixture in the center on top of the Brie.
4. Seal with plastic wrap and refrigerate for at least 3 hours, or up to 3 days.
5. Preheat oven at 350°. Bake chilled Brie uncovered for about 25 minutes.
6. Cut baguettes into thin slices. Place on a baking sheet and toast in oven for 5 minutes. Remove from oven. Rub toasts with cut sides of garlic, then sprinkle with salt.
7. Remove Brie from oven and let cool for 5 to 10 minutes. Wipe melted cheese from edges of pie pan with a clean paper towel. Serve Brie in pie pan or transfer to a large serving platter with toasted baguette slices.
