Apricot Cheese Bread

Apricot Cheese Bread
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.

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