Preheat oven to 350. Slit the top of the Brie cheese and pour the compote on top of it. Top with sliced almonds. Bake without lid for 10 – 15 minutes just until cheese is melting. Serve on Baguettes or crackers.
Ingredients: sugar, water, apricots, white vinegar, mango, pectin, ginger root, lemon juice, chilies, lemon verbena
Kate Braunizer –
The Apricot Mango Brie Topper is my favourite. we use it on toast or as a glaze on a baked pie. Also, delicious mixed with chicken thighs, pepper and onions and baked-makes a tasty casserole
Kathleen Kelly –
The Apricot Mango Brie Topper is so tasty, not just on a baked brie but as a wonderful topping and marinade for chicken breasts. I do up the chicken breasts in this a few times a year now, and it has become one of my favourite chicken dinners. More simply, it is also just great on a morning piece of toast.