Hibiscus, Warm Brie & Almond Crostini
|Wild hibiscus flower in syrup||250 Gram (1 Jar)|
|Wheel brie cheese||8 Ounce (1 Small One)|
|Baguette||1 , cut into 24 slices, 1/4 inch thick|
|Sliced almonds||3⁄4 Cup (12 tbs) (With Skin)|
Makes 20 to 24 pieces
Preheat oven to 450° F. Drain hibiscus flowers and reserve syrup. Cut each flower in half.
Cut the brie into 1/4-inch-thick slices sized to cover about three quarters of a baguette slice. Spread the almonds in a flat dish. Press the brie firmly onto the bread slices then, facedown, into the almonds. Place on a baking sheet. Bake until the brie is soft, bread is crispy, and nuts are lightly toasted, about 4 to 6 minutes. Top each one with a piece of hibiscus and drizzle lightly with the reserved syrup* as desired. Garnish with herbs. Serve immediately.
*To thicken the syrup, put it in a small saucepan and bring to a boil over high heat. Then reduce the heat to medium and cook until syrup is reduced by 1/3 or coats the back of a spoon. Syrup will thicken more as it cools.
For more information about the Wild Hibiscus Flower Company or to purchase the product, visit WILD HIBISCUS FLOWER COMPANY.