Tart Cherry Brie With Apples & Rosemary

• 13 14 ounces brie round
• 2 tablespoons canola oil
• 1 tart apple, peeled, diced
• 1 cup tart cherry apple rosemary glaze
• 2 tablespoons fresh rosemary, chopped, divided
• 12 cup pecans, coarsely chopped
• sea salt, for finishing
• 1 package seed overload lavash cracker

1. Using a serrated knife, remind the rind from top of brie wheel and discard.
2. Heat a skillet over medium high heat for 2 minutes.
3. Add oil and swirl to coat.
4. Add apples and cook until they begin to brown slightly about 2-3 minutes.
5. Add tart apple glaze, 1 tbsp of rosemary and pecans, stir to combine.
6. Allow mixture to come to a low boil then remove from heat.
7. Place brie on a serving platter and pour warm sauce down over the brie.
8. Garnish with remaining rosemary and sprinkle with sea salt.
9. Serve with apple slices and crackers.

brie round, canola oil, apple, tart cherry apple rosemary glaze, fresh rosemary, pecans, salt, cracker

Taken from www.food.com/recipe/tart-cherry-brie-with-apples-rosemary-511610 (may not work)