Miniature Rosemary and Brie Bruschetta

A very simple, very delicious appetizer that is sure to please. Feel free to use either fresh or dried rosemary as both produce a wonderful flavor. This dish can be served as a stand-alone snack, or as a compliment to a main course. Believe it or not, this recipe came to me in a dream and every time I prepare it for friends and family they always ask for more! Give it a chance, I'm anxiously awaiting to hear how it turns out for you.

• Ready In: 17 mins
• Serves: 2-20
• Yields: 20 toasts

Ingredients

• 1  French baguette
• 1⁄2 cup olive oil
• 1  pinch kosher salt
• 1  pinch  cracked peppercorn
• 1⁄8 teaspoon rosemary
• 1  brie cheese
• 1  honey comb

Directions

1. Pre-Heat oven to 375 degrees F.
2. Cut a french baguette into approachable bite-size pieces, about the width of your forefinger should be fine. Brush the tops with olive oil and season with salt, pepper and rosemary to taste.
3. On a non-stick cooking tray, place the prepared pieces evenly and bake for 6-8 minutes. If you prefer your bread slightly charred and crunchy, bake more towards the 8 minute mark. 6 minutes usually results in a chewy white middle with a wonderfully toasted crust.
4. While the bread is baking, prepare a wheel of brie cheese, sliced very thinly.
5. As soon as you remove the bread from the oven, top each miniature bruschetta with a single slice of brie cheese and a dollop of honeycomb. The residual heat helps soften the brie and melt the honey very nicely.
6. Serve immediately.