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Rosemary Brie Crostini
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Rosemary Brie Crostini

Rosemary Brie Crostini

with a Duo of Jams


Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.



/ serving 6 people

8 ounce


(Contains Milk)

1 teaspoon


3 unit

Demi Baguette

(Contains Soy, Wheat)

2 jar

Currant Jam

1 jar

Apricot Jam

Not included in your delivery

1 teaspoon

Olive Oil




Nutrition Values

/ per serving
Energy (kJ)0 kJ
Calories0 kcal
Fat0 g
Saturated Fat0 g
Carbohydrate0 g
Sugar0 g
Dietary Fiber0 g
Protein0 g
Cholesterol0 mg
Sodium0 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Baking Sheet



Adjust rack to middle position and preheat oven to 425 degrees. Set aside brie to come to room temperature. Set aside a few rosemary sprigs for garnishing Beef Tenderloin. Pick remaining rosemary leaves from stems; finely chop leaves until you have 1 tsp. (Set aside the remaining leaves to use throughout the rest of the meal.)


Slice each baguette crosswise into 8 equal-sized rounds; place on a large baking sheet (or two smaller ones). Drizzle with olive oil, sprinkle with chopped rosemary, and season with salt and pepper. Bake until golden brown and fragrant, 5-10 minutes. (If using 2 smaller baking sheets, roast on middle and bottom racks, swapping positions halfway through baking.)


Using a butter or cheese knife, evenly spread toasted baguette slices with brie, including the rind. Evenly dollop with jam, about ½ tsp on each crostini. (TIP: Sprinkle finished crostini with toasted walnuts or almonds for extra crunch.) Arrange on a serving tray.

You'll only need half the brie for this recipe. Save the rest for snacking, or spread it onto bread in place of mayo for the ultimate leftovers sandwich.