I serve this hors d’oeuvre when I want my guests to huddle closely together—especially on cold fall and winter nights. It’s a crowd pleaser! It’s also wonderful for entertaining, since it’s best if prepared a day or two ahead. —Lynda Marren
dates, pitted and chopped
small apple, peeled, cored and diced
small firm, ripe pear, peeled, cored and diced
chopped dried apricots
2-lb. wheel Brie cheese, chilled
large garlic cloves, cut in half lengthwise
In This Recipe
1. Mix fruit and pecans in a medium bowl. Cover with wine and apple juice and toss well. Refrigerate for least 3 hours, preferably overnight.
2. Cut cold 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°. Place very cold Brie on in a glass pie pan and bake uncovered for about 25 minutes.
6. Slice baguettes into thin slices, place on a baking sheet and toast in 350° oven for 4 minutes. Remove from oven. Rub toasts with cut sides of garlic.
7. Remove 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. Place toasted baguette in a basket next to Brie.