Brie with Apricot Topping CrockPot Recipe

This recipe is part of Oprah.com's Holiday Food Blogger Roundup. Welcome Oprah.com readers! Thank you for stopping by. xoxo steph

Day 286.

I didn't even try to light this properly and attempt a nice picture. Instead, I removed the stoneware from the base, wrapped it up in a beach towel, grabbed a sleeve of crackers and plopped on the couch in front of the TV. When Adam or the kids got near, I snarled and batted them away with my arm.

This couldn't possibly taste any better.

The Ingredients.
adapted from the Halloween issue of Taste of Home

--1 large round or wedge of brie (the round I used was 13.2 oz)
--1/2 cup chopped dried apricots
--2 T brown sugar
--2 T water
--1 tsp balsamic vinegar
--1/4 tsp dried rosemary
--1/2 cup chopped walnuts

The Directions.

I used a 1.5 mini round crockpot. If you are going to use a big one, put the brie in an oven-safe dish. As long as the dish and the crockpot heat together, you're all good.

If your brie has a really hard rind, cut the top part off. This was the first time I had used this brand of brie---I've always reached for the stuff from Trader Joe's---and I was alarmed at how thick the rind was.

Put the brie into the crockpot.

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.

Cover and cook on high for 1-2 hours, or on low for about 3. Check after an hour in both cases just in case.

Serve with your favorite crackers or apple slices.

The Verdict.

I eventually shared with Adam. We had it as dinner.

The flavor is so amazing, and the brie got so gooey and amazing. I think I just drooled a bit.
mmmm.