Apricot Cheese Bread
12 slices French bread
2 tablespoons each apricot preserves and chopped toasted walnuts
1/4 teaspoon each minced rosemary and balsamic vinegar
4 slices Brie cheese, quartered
Heat oven to 400°.
Coat bread with olive oil spray. Bake 5 minutes. Let cool.
Combine preserves, rosemary, and vinegar, season. Arrange cheese on toasts. Top with apricot mixture and walnuts.
Serve warm or at room temperature, garnished with pomegranate seeds
Makes 6 servings.