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Rosemary Crostini
Rosemary Crostini

Rosemary Crostini

with Brie and Jam

Recipe Development Team
Recipe Development TeamPublished on April 02, 2019
Allergens:
Soy
Wheat
Milk

The quantities provided above are averages only.

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

Total Time
Prep Time
DifficultyEasy

Ingredients

serving amount

1 unit

Demi-Baguette

(Contains: Soy, Wheat)

4 ounce

Brie

(Contains: Milk)

1.5 ounce

Currant Jam

1.5 ounce

Apricot Jam

1 sprig

Rosemary

Not included in your delivery

Olive Oil

Nutrition Values

/ per serving
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.

Instructions

1

Preheat oven to 425 degrees. Pick rosemary leaves from stems; finely chop enough to give you 1 tsp.

2

Slice each baguette into 8 rounds. Arrange in a single layer on a large baking sheet (or divide between 2 small ones). Drizzle with olive oil, sprinkle with chopped rosemary, and season with salt and pepper. Bake on middle rack (or middle and bottom rack for 2 baking sheets) until golden brown and fragrant, 5-10 minutes.

3

Using a butter or cheese knife, evenly spread toasted baguette slices with brie, including rind. Spread with a dollop of jam (about ½ tsp).

4

Have some nuts in your pantry? Toast them while the baguette’s in the oven, then roughly chop and sprinkle on top of finished crostini.