Apricot

Featured Recipe

Apricot Rosemary Crostini with Brie Yield: 30 pieces

Components:
•	3/4 cup Apricot Spread
•	1 lb . Brie, trim rind off
•	30 Rosemary Crostini
Method:
1.	Preheat oven to 350° F.
2.	Spread one side of the rosemary croutons with the Apricot Spread.
3.	Top with a small 1/2 oz. slice of Brie and bake in oven to lightly melt the cheese. Serve.
Apricot Spread:
•	3 cups The Perfect Purée Apricot,  thawed
•	1 sprig rosemary, leaves minced
•	1 tsp. The Perfect Purée Lemon Zest,  thawed
Method:
1.	Combine the Apricot puree, Lemon Zest puree 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.
Rosemary Croutons:
•	1 sprig rosemary, leaves minced
•	4 oz. butter
•	1 thin baguette, sliced 1/4 inch thick
•	kosher salt, to taste
Method:
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 Puree products to make a variety of Crostini, including: Pear with Blue Cheese, Green Apple or White Peach with Brie, Cherry with Goat Cheese.