Rosemary Crostini
with Brie and Jam
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
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.
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