Brie and Fig Crostini
INGREDIENTS:
1 baguette, cut into ¼” slices
3 tbsp. butter, melted
1 tbsp. olive oil
1 wheel (about 15 oz.) brie, sliced
1 or 2 jars West Virginia Fruit and Berry Fig Preserves
2 tbsp. toasted, slivered almonds
iNSTRUCTIONS:
Preheat oven to 375°F.
Arrange baguette slices on a baking sheet. Combine butter and olive oil in a small bowl. Use a pastry brush to brush butter mixture evenly on both sides of each baguette slice. Bake 7-8 minutes, or until bread begins to toast to a golden brown.
Carefully remove baking sheet from oven and flip bread slices. Place a piece of brie on each crostini. Return to the oven and warm 2-3 minutes, allowing bottom side of bread to crisp and brie to begin to melt.
Top each crostini with a generous spoonful of West Virginia Fruit and Berry Fig Preserves, and a sprinkle of toasted almonds. Serve immediately. You can refrigerate leftovers, but these crostini are best enjoyed on the day of making.