Crostini With Fig Spread and Bubbled Brie

Ingredients
- 3/4 cup stemmed and chopped dried figs (slightly heaping)
- 3/4 cup Mirassou Monterey County Pinot Noir
- 1 1/2 tablespoons honey
- 2 lemon slices, seeds removed
- 24 (1/4-inch thick) baguette slices, cut on the diagonal
- 2 tablespoons walnut or extra virgin olive oil
- 1/2 pound cold Brie, thinly sliced
- 1 1/2 tablespoons chopped fresh thyme

Preparation

Prep time: 10 minutes Cook time: 40 minutes

Combine figs, wine, honey and lemon slices in medium saucepan. Bring to boil, then reduce heat and cook, covered, over low heat 30 minutes. Let cool slightly, then puree in food processor or blender.

Brush bread slices with oil and place oil-side down on large baking sheet. Spread about 1/2 tablespoon fig spread on each baguette slice and top with equal amounts of Brie, then top with thyme. Bake at 450°F 8 to 10 minutes or until cheese is melted and bubbly.

Pairing suggestion: Mirassou Monterey County Pinot Noir