Chocolate Almond, Brie, and Pomegranate Crostini
1 baguette, cut into thin slices
Fine sea salt and black pepper
1 wheel of brie
1 cup pomegranate kernels
1 cup SantéⓇ Cocoa Almonds, roughly chopped
Preheat the oven to 350℉.
Place baguette slices on a large baking sheet. Lightly brush on both sides with oil, then sprinkle lightly with salt and pepper. Bake, turning the crostini over halfway through, until golden and crisp, 15-20 minutes.
Place 2 thin slices of brie on each crostini, then return to the oven until the cheese is melted, about 5 minutes.
Top crostini with pomegranate kernels and chopped almonds. Serve immediately.