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Hibiscus, Warm Brie & Almond Crostini

Wild.Hibiscus.Flower.Company's picture
  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.

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