Apricot Brie Spread
|Water||1⁄2 Cup (8 tbs)|
|Dried apricots||3 Tablespoon, chopped|
|Brandy||1 1⁄2 Teaspoon|
|Ground pecans||2 Tablespoon|
|Brie cheese||4 1⁄2 Ounce (1 Can)|
|Frozen phyllo pastry sheet||1 , thawed|
|Butter/Margarine||2 Teaspoon, melted|
|Seedless green grape clusters||5 Ounce|
Combine water, apricots, and brandy in a small saucepan, bring mixture to a boil and cook, stirring constantly, 10 minutes or until soft.
Stir in pecans.
Slice casing from top of Brie, cutting to within 1/4 inch of edge.
Slice Brie in half horizontally.
Shape a shallow aluminum foil cup larger than cheese, place bottom half of cheese in foil.
Spread with apricot mixture, top with remaining cheese.
Cut phyllo sheet into two 4/2-inch circles.
Brush each phyllo circle with butter, and place on top of Brie, pressing edges down.
Place on a baking sheet, broil 8 inches from heat 3 to 4 minutes or until golden brown.
Place Brie spread on serving plate, and garnish with grapes.
Serve with assorted crackers.