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.
Ingredients
8 ounce
Brie
(Contains Milk)
1 teaspoon
Rosemary
3 unit
Demi-Baguette
(Contains Soy, Wheat)
2 jar
Currant Jam
1 jar
Apricot Jam
Not included in your delivery
1 teaspoon
Olive Oil
Salt
Pepper
Nutrition Values
Utensils
Instructions
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.