1 small (8 oz) wheel brie cheese
1 baguette sliced diagonally 1/4 inch thick
3/4 cup sliced almonds, with skin
1 jar Wild Hibiscus Flowers in Syrup
Garnish: fresh thyme or snipped chives
1. Preheat oven to 450 F
2. Drain Hibiscus Flowers and reserve syrup. Cut each flower in half. Cut the brie into 1/4 inch thick slices, covering about three quarters of a baguette slice.
3. Spread the almonds in a flat dish. Press the brie firmly onto the bread slices then, face down, into the almonds.
4. Place on a baking sheet. Bake until the brie is soft, bread is crispy, and nuts are lightly toasted, about 4 to 6 minutes.
5. Top each one with a piece of hibiscus and drizzle lightly with the reserved syrup as desired. Garnish with herbs.
Makes 24 servings