Ingredients Jump to Instructions ↓

  1. 1 cup seeds from

  2. 1 large pomegranate

  3. 1 French baguette

  4. 2 cloves garlic sliced

  5. 2 tablespoons olive oil

  6. 4 ounce soft-ripened brie cheese (recommended: goat brie)

  7. 1 cup apricot preserves

  8. Rosemary sprig for garnish

Instructions Jump to Ingredients ↑

  1. Makes: 12 Pieces Preheat oven to 400°F.

  2. Place garlic slices in olive oil and microwave for 1 minute to infuse the olive oil with garlic. Cut the baguette into 1/2-inch slices. Brush olive oil on one side of baguette slices. Lay bread on a baking sheet and place in the preheated oven. Bake for 5 to 6 minutes. (The bread does not need to brown, just have a toast-like crust on the top surface.)

  3. Spread apricot preserves on toasted bread.

  4. Microwave brie cheese for 10-15 seconds to soften the cheese. Cut the brie in half and spoon or drizzle the cheese on the toasted bread.

  5. Place a teaspoon of pomegranate seeds on each slice.

  6. Serve while warm.

  7. Photography by  Jeanine Thurston Pssst…don’t forget to order the 2011 Muy Bueno Calendar  here .


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