This is one of my favorite “day after Christmas” leftovers. Because we have such a large family, we have people in and out all week long for the holidays and food is always the top priority.
1 small wheel of brie
1 baguette, sliced and toasted
2 cups of left-over cranberry sauce
2 tablespoon of crumbled goat cheese(can substitute blue, gorgonzola)
4 springs of fresh rosemary
2 tablespoons of EVO
Salt and pepper
Preheat oven to 350 degrees. Over medium heat add the cranberry sauce and 2 tablespoons of Bellisari’s Blistered Jalapeno and Fig Spread to a small saucepan. Mix thoroughly. As it begins to bubble remove from heat. Slice the brie cheese into rectangle pieces.
Slice the baguette and brush with olive oil -place in oven 5-7 minutes or until toasted. Remove from oven and add the brie cheese and the cranberry fig mixture to each sliced baguette. Place back in the oven until the brie is soft, approximately 2-3 minutes and then remove from the oven. Garnish with salt and pepper, crumbled goat cheese and fresh rosemary. Serve immediately.