Processed cheese with jam or fruit is popular for good reason

This photo provided by America's Test Kitchen in October 2018 shows the cover of the cookbook "Best appetizer ever." Includes brie bread recipe with honey apricot.  (America's Test Kitchen via AP)
This photo provided by America's Test Kitchen in October 2018 shows the cover of the cookbook "Best appetizer ever." Includes brie bread recipe with honey apricot.  (America's Test Kitchen via AP)
This photo provided by America's Test Kitchen in October 2018 shows the cover of the cookbook "Best appetizer ever." Includes brie bread recipe with honey apricot.  (America's Test Kitchen via AP)

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This October 2018 photo provided by America’s Test Kitchen shows the cover of the “All-Time Best Appetizers” cookbook. Includes brie bread recipe with honey apricot. (America’s Test Kitchen via AP)

1 of 2

This October 2018 photo provided by America’s Test Kitchen shows the cover of the “All-Time Best Appetizers” cookbook. Includes brie bread recipe with honey apricot. (America’s Test Kitchen via AP)

Cooked brie topped with jam or fruit is popular for good reason. When cheese is heated, it becomes rich and sticky, and pairing it with sweet fruit brings out the salty ingredients in the cheese.

For a sweet, creamy flavor in every bite, we’ve re-engineered the traditional whole wheel of baked wild cheese by trimming the crust (which doesn’t melt well) and slicing the cheese into cubes. This allowed the honey-apricot mixture to spread evenly throughout this loose-fitting version of the dish, not just spoon over it.

Baking cheese in a cast-iron skillet seemed a no-brainer; Because the pan holds up to heating well, it keeps the cheese in the perfect luscious fluid state. We finished the dish with an extra drizzle of honey and some chopped chives to enhance the delicious sweet flavor.

Be sure to use a firm, somewhat immature brie for this recipe. Serve with biscuits or Melba toast.

Bread baked with apricot with honey

Servings: 8-10

From start to finish: 30 minutes

1/4 cup chopped dried apricots

1/4 cup honey

1 teaspoon fresh chopped rosemary

1/4 teaspoon salt

1/4 teaspoon pepper

2 (8 ounces) hard brie cheese, peeled off, cheese cut into 1-inch pieces

1 tablespoon minced fresh chives

Set oven rack to middle position and heat to 400°F, microwave apricots, 2 tablespoons honey, rosemary, salt, and pepper in medium bowl until apricots soften and mixture becomes fragrant, about 1 minute, stirring halfway through microwave cooking. Add Brie and my heart to mix.

Transfer to a 10-inch cast-iron skillet and bake until cheese has melted, 10 to 15 minutes. Sprinkle with 2 tablespoons of honey and sprinkle with chives. serve.

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Nutrition information per serving: 239 calories; 141 calories from fat 16 g fat (10 g saturated; 0 g trans fat); 57 mg of cholesterol. 432 mg sodium 13 g carbs 1 g fiber 13 g sugar 12 g protein.

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For more recipes, cooking tips, and ingredient and product reviews, visit https://www.americastestkitchen.com. Find more recipes like Brie Bread with Honey Apricot in Best Appetizer Ever . “

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American Test Kitchen submitted this article to the Associated Press.

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