Preheat a charcoal or gas grill for indirect cooking over medium-high heat (375 degrees). Cut bread into 1-inch diamonds cutting within 1-inch of bread bottom.
Skip the cheese and jam boards and make this easy appetizer instead. Filled with Brie cheese and apricot filling, this sweet and salty stuffed pull-apart bread is sure to be a hit at your next grill out.
Servings and Ingredients
|1||(21-oz.) loaf Hy-Vee Bakery French boule bread|
|2||(8-oz.) pkgs. soft-ripened Brie, cut into thin pieces and divided|
|1||(12-oz.) can apricot cake and pastry filling|
|½ c.||Hy-Vee dried apricots, chopped, plus additional whole for garnish|
Things To Grab
- Charcoal or gas grill
- Aluminum foil
Hyvee Culinary Expert TipStill want to enjoy this recipe, but don't want to grill it? You can make it in the oven! Simply, preheat oven to 375 degrees, wrap in foil, and bake for the time stated.
Place bread on heavy foil sheet large enough for wrapping loaf. Separate cut sections with your fingers and stuff with half of Brie cheese. Combine apricot filling and chopped apricots; spoon mixture in between sections, then stuff with remaining Brie.
Bring long sides of foil up and together to loosely cover bread loaf; fold twice to seal. Fold in the sides to seal. Grill 30 to 35 minutes or until cheese is melted. Open foil; top with whole apricots, if desired. Grill for 5 to 10 minutes more or until bread top is slightly crisp. Let stand 5 minutes before serving.
Amounts Per Serving
- Total Fat: 8g
- Cholesterol: 30mg
- Sodium: 460mg
- Total Carbohydrates: 35g
- Protein: 11g
Hy-Vee Seasons June 2019