brie

from Sean Buchanan 1 French baguette, sliced ¼-inch thick (try Red Hen Baking Co.) 3 tablespoons olive oil Kosher salt and freshly ground black pepper to taste One 7-ounce wheel Blythedale Farms Brie, cut into ½-inch by 1-inch strips 1 cup raspberry jam (try Side Hill Farm or Sunshine Valley Berry Farm) ¼ cup freshly grated horseradish 1 teaspoon Kosher salt Preheat the oven to 350ºF. Set the baguette slices on a baking sheet. Drizzle the olive oil on top and sprinkle lightly with salt and pepper. Toast until golden brown, about 6 minutes. Top each crostini with a slice of Brie then return to the oven. Bake until the cheese starts to melt, about 3 minutes more. Remove from the oven and let...