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.