Makes 24 crostini


  • 1 baguette, cut into 24 1/4-inch-thick slices
  • 1/4 cup fig jam
  • 1 (8-ounce) wheel of Brie, cut into 24 1/4-inch-thick slices
  • 12 fresh figs, halved
  • A few tablespoons of olive oil
  • 1 Tbsp. chopped rosemary
  • Pea shoots or watercress, for garnish


    Preheat oven to 350°.

    Lay the baguette slices in a single layer on a baking sheet and drizzle with olive oil. Place a piece of Brie on each and bake 7 to 10 minutes, until the bread is lightly toasted and the Brie soft.

    Spoon 1 teaspoon of fig jam on each crostini, then lay a fig half on top. Garnish with chopped rosemary and pea shoots or watercress.

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