Pull Apart Baked Brie Cobb Loaf with Apricot

Preheat to 180°C.

In a small pot, combine the drained Wattie's Apricot Halves, honey, lemon zest, lemon juice, and thyme. Cook on low heat for 6-7 minutes, stirring occasionally.

Cut a hole in the centre of the loaf to fit the brie, removing the excess bread. Place the brie in the centre, scoring the top of the brie lightly with a knife.

Cut 2.5cm slices around the loaf’s edges, being careful not to slice through the bottom.

Pour the boysenberry compote over the brie and sprinkle with chopped pecans. Brush the bread edges with melted butter. Season with salt and pepper.

Place in the oven and bake for 15-20 minutes or until the brie is melted and gooey.

Top with fresh thyme leaves and serve immediately.

Recipe by @the_messy_cheffy