Apricot Rosemary Crostini with Brie Apricot Rosemary Crostini with Brie 30 portions 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. For the Apricot Spread: • 3 cups The Perfect Purée Apricot Puree, 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. 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: 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.