Assorted Canapé Melts

Assorted Canapé Melts

4 slices Francisco French Sandwich Bread

1/3 cup pecan halves

2 teaspoons brown sugar

1 teaspoon olive oil

4 ounces Monterey Jack cheese, cubed

1/3 cup raspberry chipotle sauce

With Brie Cheese and Preserves

4 slices Francisco French Sandwich Bread

1/3 cup walnut halves

2 teaspoons brown sugar

1 teaspoon olive oil

4 ounces Brie cheese, cubed

1/3 cup blackberry or apricot preserves

Directions

Makes: 8 Servings
Preparation time: 10 minutes

Preheat oven to 350°. Trim crusts from Francisco French Sandwich Bread, then cut bread diagonally into triangles. Place bread on a baking sheet and Bake for 5 to 6, until toasted. In an 8-inch baking pan stir together the pecans, brown sugar, and olive oil. Bake for 5 to 6 minutes, or until toasted (can be baked with bread). Top bread with a cube of Monterey Jack cheese on top of each piece of the toasted bread. Broil 4-inches from the heat for 1 minute or until cheese is slightly melted. Place bread on a decorative platter. Spoon approximately 1 teaspoon of the raspberry chipotle sauce and 1 pecan half on top of each bread/cheese appetizer.

With Brie Cheese and Preserves

Preheat oven to 350°. Trim crusts from Francisco French Sandwich Bread, then cut bread diagonally into triangles. Place bread on a baking sheet and Bake for 5 to 6, until toasted. In an 8-inch baking pan stir together the walnuts, brown sugar, and olive oil. Bake for 5 to 6 minutes, or until toasted (can be baked with bread). Top bread with a cube of Brie cheese on top of each piece of the toasted bread. Broil 4-inches from the heat for 1 minute or until cheese is slightly melted. Place bread on a decorative platter. Spoon 1 teaspoon of the preserves and 1 walnut half on top of each bread/cheese appetizer