- 1 baguette
- 1/3 cup Bonne Maman Apricot Preserves, divided
- 1/2 cup dried apricots
- 4 ounces thinly sliced prosciutto
- 4 ounces good brie
- A few sprigs fresh thyme
Preheat oven to 350°F. Cut the baguette into five sections and halve each section lengthwise. Line a sheet pan with parchment paper. Place sections, cut sides up, in a closely spaced single layer on the pan, leaving some room for the apricots.
In a small bowl, stir together two tablespoons of the apricot preserves and the dried apricots until the apricots are evenly coated. Place apricots in a single layer in the remaining space on the sheet pan. Bake for about 15 minutes, until bread is lightly toasted and apricots are a bit sticky and jammy.
Spread each baguette piece with some of the remaining apricot preserves. Drape with a slice of prosciutto and top with a slice of brie and a couple of jammy apricots. Garnish with thyme and serve.