Spicy Brie and Apricot Spread


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This recipe may be thinned with 1/2 cup of white wine to be used as a glaze for grilled chicken.

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  • 1 C. white wine
  • 1/2 C.dry apricots
  • 1 C. apricot preserves
  • 2 Tbs. horseradish
  • hot sauce, to taste
  • 1/2 tsp. dry mustard
  • 1/2 C. red pepper, chopped
  • one 8-oz package Brie cheese

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Cook apricots in white wine until wine is absorbed.  Pulse in food processor, retaining chunky texture.  Add apricot preserves, hot sauce, horseradish, and mustard.  Pulse to blend.  Add red pepper to processor and pulse 2 or 3 times to blend.  This is best made ahead and refrigerated. Serve over warm Brie with crackers.

Serve with: Homemade Crackers

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