Garden Cuisine: Apricot Almond Bruschetta With Melted Brie
Cooking With Fresh Rosemary and Garlic
1 8 ounce loaf baguette-style French bread
3 tablespoon olive oil
4 cloves garlic, minced
1 teaspoon snipped fresh rosemary
1 8 ounce jar apricot preserves
1/2 teaspoon finely shredded lemon peel
8 ounces Brie, thinly sliced
1/3 cup chopped almonds, lightly toasted
Cut bread diagonally into 1/2 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 preserve 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
Make ahead tip: Cut the bread and Brie into slices, and toast the almonds several hours before the part.
Recipe courtesy of Outdoor Casual Living
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