| Components: |
| • | 3/4 cup Apricot Spread |
| • | 1 lb. brie, trim rind off |
| • | 30 rosemary crostini |
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| Method: |
| 1. | Preheat oven to 350° F. |
| 2. | Spread one side of the rosemary croutons with the apricot wpread. |
| 3. | Top with a small 1/2 oz. slice of brie and bake in oven to lightly melt the cheese. Serve. |
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| For the Apricot Spread: |
| • | 3 cups The Perfect Purée Apricot Puree, thawed |
| • | 1 tsp. The Perfect Purée Lemon Zest, thawed |
| • | 1 sprig rosemary, leaves minced |
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| Method: |
| 1. | Combine the Apricot puree, Lemon Zest and minced rosemary in a saucepot. |
| 2. | Bring to a boil, reduce to simmer and cook until reduced to 3/4 cup. Remove from the stove. Cool. |
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| For the Rosemary Croutons: |
| • | 1 sprig rosemary, leaves minced |
| • | 4 oz. butter |
| • | 1 thin baguette, sliced 1/4 inch thick |
| • | Kosher salt, to taste |
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| Method for the Rosemary Croutons: |
| 1. | Preheat Oven to 350° F. |
| 2. | Heat a small sauté pan with the butter and minced rosemary leaves until melted but not browned. |
| 3. | Let stand for 5 minutes to let the rosemary infuse. |
| 4. | Spread the baguette slices on a sheet tray, brush both sides with the rosemary butter and season with salt. |
| 5. | Bake in oven until golden brown but still a little soft in the center. Remove from oven and cool. |
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| Flavor Twists: |
| You can apply this same recipe to other The Perfect Purée products to make a variety of crostini, including: Pear Puree with blue cheese, Green Apple Puree or White Peach Puree with brie, Cherry Puree with goat cheese. |
