Brie With Apricot Topping – Benevolent Viognier

While the weather is so warm, sipping a dry, yet fruity white wine like a Viognier can be very refreshing. In this appetizer, the Viognier underscores the apricot flavor while the food brings out the fruit of the wine.

½ cup chopped dried apricots
2 Tablespoons brown sugar
2 Tablespoons water
1 Teaspoon balsamic vinegar
Dash salt
½ tsp fresh minced rosemary
8 oz round of brie (we used a wedge of brie)
Water crackers for serving

Preheat oven to 400.

Combine apricots, brown sugar, water, vinegar and salt in saucepan. Bring to a boil and cook until the sauce is thickened. Remove from heat. Stir in the rosemary.
Trim the top rind off the cheese. Place in an ovenproof serving dish. Spread the apricot mixture over the top of the cheese. Bake until the cheese is soft, about 10 minutes.

Serve warm with crackers.

Recipe adapted from Taste of Home.

Dennis Whitaker