Cranberry Apricot Brie

There are two situations that you could in find yourself in on this Thanksgiving Eve that could make this recipe quite worth your while.

 

A.  You are invited as a guest to someone's house for Thanksgiving and maybe you haven't slowed down yet to think through how rude it might be to show up empty handed for a feast that has been planned and prepped for weeks.

B.  Maybe you are in charge of this colossal meal and between the big bird himself, countless sides and pulling your house together, you haven't really stopped to think about all of the people who will be milling around waiting for everything to get to the table.  Ever notice how no one asks when dinner will be ready if there is plenty to snack on?

Whether you want to be invited back next year or you want to keep restless pilgrims at bay, this is a pretty perfect Thanksgiving appetizer.   While it's one of my favorites all holiday season, it becomes especially handy on a day like Thanksgiving where you couldn't find extra oven space no matter how hard you try. While this baked brie will also always be a favorite, this one comes together in a matter of minutes and looks pretty fancy if you ask me without needing even a second of heat.  It's also a bit of a star because it's actually best at room temperature, which means it can sit out for hours.

Okay, I'm gonna wrap this up... you need to get to the grocery store.

And if you just so happen to be one of those really on the ball types and have had this big day planned out for months, you could always keep this in mind for a Christmas party.

From my little kitchen to yours... Happy Thanksgiving.

Cranberry Apricot Brie
Note about cranberries and apricots:  If your grocery store has bulk bins, there is a good chance that they carry dried apricots and cranberries.  If your bulk bin does not have the bright orange apricots, check the dried fruit aisle because the color makes for a much prettier presentation than the dark brown variety.
Note about brie:  If you are not familiar with brie, you might be confused by the white skin that surrounds the cheese.  This is completely edible.  We only remove it from the top of the cheese to help the topping stick to the actual cheese.  If your brie is extra creamy, it might be hard to cut.  Make sure it is very cold and run your knife under hot water to heat up the blade to ease it into the cheese.
Ingredients
1 8 oz round of brie
3 tablespoons apricot preserves
3/4 cup dried cranberries
5 dried apricots, quartered
Step by Step
With a very sharp knife, slice a very thin layer off on one side of the cheese, taking off the white coating and exposing the cheese.  Discard the thin piece.  Make another horizontal slice in the brie leaving you with two even layer of cheese.  Place the round that still includes the skin on a serving tray.  Slather the cheese with one tablespoon of apricot preservers and sprinkle 1/4 cup of cranberries on top. Place the other round of cheese on top.  Smother with two additional tablespoons of apricot preserves.  Top with cranberries and quartered apricots.  Brie can be prepared up to two days in advance.  Wrap tightly with plastic wrap and refrigerate.  When ready to serve, allow to sit at room temperature for at least 30 to 45 minutes.

Serve with your favorite plain crackers.