Apple, Brie and Prosciutto Bruschetta

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.
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