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- 1 (21-oz.) loaf Hy-Vee Bakery French boule bread
- 2 (8-oz.) pkgs. soft-ripened Brie, cut into thin pieces and divided
- 1 (12-oz.) can apricot cake and pastry filling
- ½ cup Hy-Vee dried apricots, chopped, plus additional whole for garnish
Preheat a charcoal or gas grill for indirect cooking over medium-high heat (375°). Cut bread into 1-inch diamonds cutting within 1-inch of bread bottom.
Place bread on heavy foil sheet large enough for wrapping loaf. Separate cut sections with your fingers and stuff with half of Brie cheese. Combine apricot filling and chopped apricots; spoon mixture in between sections, then stuff with remaining Brie.
Bring long sides of foil up and together to loosely cover bread loaf; fold twice to seal. Fold in the sides to seal. Grill 30 to 35 minutes or until cheese is melted. Open foil; top with whole apricots, if desired. Grill for 5 to 10 minutes more or until bread top is slightly crisp. Let stand 5 minutes before serving.
|Amount Per Serving|
|% Daily Value*|
|Total Fat: 8g||10%|
|Saturated Fat: 5g|
|Trans Fat: 0g|
|Total Carbohydrate: 35g||13%|
|Dietary Fiber: 0g||0%|