Apricot Almond Bruschetta with Melted Brie

1 -8 oz loaf baguette-style French bread

3 t olive oil

4 cloves garlic, minced

1 t snipped fresh rosemary

1 -10 oz jar B&R Farms Dried Apricot Preserves

½ t finely shredded lemon peel

8 oz Brie, thinly sliced

1/3 C chopped almonds, lightly toasted

Cut bread diagonally into ½-inch-thick slices. Stir together olive oil, garlic, and rosemary; lightly brush mixture over one side of each bread slice. Grill bread directly over medium heat for 5 minutes or till crisp and light brown, turning once.

Combine preserves and lemon peel. Spread mixture onto the oiled side of the toasted bread slices; top with Brie and almonds. Return slices to the grill. Grill about 3 minutes or till heated through and cheese begins to melt. Serve warm. Makes about 20.

This tangy, sophisticated appetizer is the perfect “wow” factor for a party tray. The sweetness of California dried apricot preserves combines well with the savory elegance of rosemary and brie to create a memorable bruschetta.