Brie and Apricot Toast

 

1 baguette

⅓ C. (100 grams) apricot preserves, divided

4 T. (56 grams) butter, divided

½ C. (80 grams) dried apricots

4 ounces (113 grams) thinly sliced prosciutto

4 ounces (113 grams) brie

A few sprigs fresh thyme

 

Preheat oven to 350°F with a rack in the center. Cut the baguette into six sections and halve each section lengthwise. Or, for appetizers, slice the baguette on the bias. Line a sheet pan with parchment paper. Place sections, cut sides up, in a closely spaced single layer on the pan, leaving some room for the apricots. In a small bowl, melt one T. of the butter in the microwave. Stir it together with two T. of the apricot preserves. Add the dried apricots and stir to coat evenly. Place apricots in a single layer in the remaining space on the sheet pan. Bake for about 10 minutes, until bread is very lightly toasted and apricots are a bit sticky and jammy. Spread each baguette piece with some of the remaining butter and apricot preserves. Drape with a slice of prosciutto and top with a slice or two of brie and a couple of jammy apricots. Garnish with thyme and serve.

 

Notes: You can use any kind of good crusty bread that you like, but a simple baguette is just right. You can choose whether to cut it into larger segments for a more substantial presentation or thinly slice it on the bias for three-bite hors d’oeuvres. You can substitute a different cheese if you like. Good options include camembert, manchego, gorgonzola dolce, a good extra-sharp cheddar, or fresh goat cheese. For a vegetarian version or if you’re just not into prosciutto, it’s okay to simply leave it out. The other flavors will still make a fantastic combo. We prefer to make these toasts right before serving, especially since they only take about 20 minutes from start to finish. If you need to, you can toast the bread and warm up the apricots in advance, then assemble right before serving.