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.

Serves 6-ish