Apple, Brie and Prosciutto Bruschetta
1 4-1/2-ounce round chilled Brie cheese (or other white, soft cheese)
16 ¼-in-thick slices French bread baguette
1 tablespoon butter, melted
4 ounces thinly sliced prosciutto, cut in 2-inch pieces
1 medium Fuji or Granny smith apple, cut into 16 slices- or dried cherries
2 teaspoons finely snipped fresh rosemary
Cut chilled Brie into eight wedges; halve wedges. Place bread slices on a baking sheet; broil about 6 inches from heat for 1 to 2 minutes or until lightly toasted. Turn slices; brush top sides lightly with melted butter. Broil 1 to 2 minutes more or until lightly toasted. Remove from oven. Divide prosciutto, apple, and Brie among toasted bread. Sprinkle with rosemary. Broil 2 minutes more or until cheese begins to soften. Serve warm. Makes 16 servings.