Apricot Rosemary Crostini with Brie

30 portions

    • 3/4 cup Apricot Spread
    • 1 lb. brie, trim rind off
    • 30 rosemary crostini
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.
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
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.
For the Rosemary Croutons:
    • 1 sprig rosemary, leaves minced
    • 4 oz. butter
    • 1 thin baguette, sliced 1/4 inch thick
    • Kosher salt, to taste
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.
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.