INGREDIENTS
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
DIRECTIONS
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.