- 1/4 cup Marzetti® White Balsamic Vinaigrette
- 12 (1/2") slices New York Bakery® French Bread
- 3 tbsp Olive oil
- 1/4 cup Walnut pieces
- 1/2 cup Dried figs, finely chopped
- 1 large Apple, diced
- 8 oz Brie, peeled to remove rind
Preheat oven to 350°F. Arrange New York Bakery® French Bread on baking tray and brush each slice with olive oil. Toast bread slices for 6 to 10 minutes or until lightly golden around edges. Arrange walnuts on a small baking tray and toast 4 to 5 minutes or until light golden, cool and chop.
In a small mixing bowl, combine figs, apple and Marzetti® White Balsamic Vinaigrette.
To assemble bruschetta, spread each piece of bread with Brie cheese and return to oven for 3 to 5 minutes or until Brie begins to melt and is warm. Remove from oven. Spoon fig mixture over melted Brie, sprinkle with toasted walnuts and serve.
For an additional serving option, split a baguette lengthwise. Cut bread into twelve 2” wedges. Brush each cut side of bread with oil and continue to follow remaining directions. Use remaining bread for another purpose.