| | CHUTNEY |
| 12 | oz | Dried apricots; chopped |
| 1 | lg | Red onion; chopped |
| 1 | c | Water |
| 2/3 | c | Cider vinegar |
| 2/3 | c | Golden brown sugar; (packed) |
| 3 | oz | Dried tart cherries; (3/4 cup) |
| 1 1/2 | tb | Chopped fresh rosemary |
| 3 | lg | Garlic cloves; finely chopped |
| 2 | ts | Grated lemon peel |
| 1/2 | ts | Salt |
| 1/8 | ts | Cayenne pepper |
| 1/2 | c | Blanched slivered almonds; toasted |
| | CHEESE AND PHYLLO |
| 1 | c | Unsalted butter; (2 sticks) melted |
| 1 | lb | Fresh phyllo pastry sheets or frozen; thawed |
| 4 1/2 | tb | Chopped fresh rosemary |
| 1 | | Wheel of Brie 32- to 36-ounce |
| | PRESENTATION |
| | Fresh herb sprigs (such as rosemary; sage, and chives) |
| | Additional dried apricots and dried cherries |
| | Fresh baguettes; thinly sliced |
| | Thinly sliced apples |
