Browned Pineapple & Brie
This is a fantastic appetizer and it's great the next day on a sandwich with some Canadian bacon.
1 round of Brie
1 15 or 20 oz. can of pineapple chunks, drained
1 tablespoon Butter Flavor or Unflavored
Extra Virgin Olive Oil
1/4 cup Pineapple Balsamic Vinegar
1/2 teaspoon finely minced fresh rosemary
or 1/4 teaspoon dry rosemary
1/4 cup chopped pistachios
Carefully cut the top rind off the Brie. Warm the Brie on a heat-proof serving dish at 300 degrees for 8 minutes. Meanwhile, in a small saucepan, combine the pineapple, olive oil, vinegar and rosemary and cook over medium high heat until most of the liquid has evaporated and the pineapple is a bit browned, stirring occasionally.
Remove the Brie from the oven and top with the pineapple sauce. Bake for another 6 minutes until creamy. Top with the pistachios and serve with baguette rounds.