Hibiscus, Warm Brie & Almond Crostini April 23, 2015 11:36
|Recipe By: Kathy Casey, Renowned Chef, Mixologist and founder of Kathy Casey Food Studios® Liquid Kitchen® for Wild Hibiscus Flower Company
|Makes 20 to 24 pieces
1 jar (250g) Wild Hibiscus Flowers in Syrup
1 small (8-oz) wheel brie cheese
20 to 24 1/4-inch-thick diagonal slices baguette (about 1 baguette)
3/4 cup sliced almonds, with skin
Garnish: fresh thyme, snipped chives and Wild Hibiscus Flower Salt
Preheat oven to 450° F. Drain hibiscus flowers and reserve syrup. Cut each flower in half.
Cut the brie into 1/4-inch-thick slices sized to cover about three quarters of a baguette slice. Spread the almonds in a flat dish. Press the brie firmly onto the bread slices then, face down, into the almonds. Place on a baking sheet. Bake until the brie is soft, bread is crispy, and nuts are lightly toasted, about 4 to 6 minutes. Top each one with a piece of hibiscus and drizzle lightly with the reserved syrup* as desired. Garnish with herbs.
*To thicken the syrup, put it in a small saucepan and bring to a boil over high heat. Then reduce the heat to medium and cook until syrup is reduced by 1/3 or coats the back of a spoon. Syrup will thicken more as it cools.