Herb Baked Brie with Apricot Date Spread

Herb Baked Brie with Apricot Date Spread

Calories per seving 71

Fat 6g

Cholesterol 0mg

Sodium 0mg

Carbohydrates 5g

Fiber 1g

Sugar 3g

Protein 2g


  • 1 wheel of Brie (8 oz)
  • ¼ - ⅓ cup Apricot Date Spread
  • ½ cup walnuts, chopped
  • 6 sprigs rosemary, chopped
  • 1 Tbsp light olive oil
  • Apricot Date Spread
  • 1 cup (6 oz) Sunsweet® Pitted Dates, roughly chopped
  • 1 cup (6 oz) Sunsweet® Dried Apricots, roughly chopped
  • ½ tsp lemon zest
  • ½ tsp cinnamon


Instructions for Spread

Soak Sunsweet® Pitted Dates and Dried Apricots for 4 hours, or up to overnight.

Add ¼ cup water and the soaked dried fruit to a food processor with lemon zest and cinnamon. Blend into a thick paste. Store in a jar and refrigerate. Yields ~2 cups of spread.


Preheat oven to 325°F (160°C).

Toss chopped rosemary with oil on a baking sheet lined with parchment paper and spread the herbs out. Place the Brie on the center so it covers the herbs. Slice top surface of Brie rind off, leaving the sides and bottom of the wheel intact.

Add Apricot Date Spread on top of exposed cheese surface and sprinkle with chopped walnuts.

Bake 15-25 minutes, until cheese is soft and warmed through as desired. Use a knife to test for softness. Sprinkle herbs on top for serving.

Serve with crackers, bread slices, fruit, or any dippers you like!