Crocktober 9,
2019
Happy Wednesday, Slow Cookerers!!
Fall is here (according to the calendar), and this means that it's time to fully embrace some FALL FLAVORS.
This is one of my most favorite appetizers in the history of the universe and I think you should make it.
tonight.
:-)
Apricot Brieserves 2 and only 2.
(and nobody else
even if you really want to try it because it smells so good. you can't have any. go to bed.)
1 large round or wedge of brie (the round I used was 13.2 ounces)
1/2 cup chopped dried apricots
2 tablespoons brown sugar
2 tablespoons water
1 teaspoon balsamic vinegar
1/4 teaspoon dried rosemary
1/2 cup chopped walnuts (if you don't eat nuts, simply omit)
The Directions.
You have two choices here: you can use a 2-quart slow cooker or you can use
a 6-quart slow cooker with an inserted oven-safe dish.
(pyrex or corningware).
If your brie has a really hard rind, cut the top part off.
Put the brie into the crockpot (or the oven safe dish).
In a bowl, mix the chopped apricots, balsamic vinegar, brown sugar, water and rosemary together.
Spoon on top of the brie.
Sprinkle on the chopped walnuts.
If you are using an inserted dish with the brie in a large crockpot, you do not need to add water
around the base of the dish.
Cover and cook on high for 1-2 hours, or on low for about 3. Check after an hour just in case.
When the brie is warm and as melty as you'd like, take it out. You aren't really cooking anything here, just melting it nicely.
Serve with your favorite crackers or apple slices.The Verdict.
This is one of my most favorite things in the whole entire world.
When I was growing up, I thought brie was for old people and that it looked funky.
I suppose this means that I am now old.
I'm okay with it!
:-)
enjoy your day!! Happy Slow Cooking!!
steph
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