LIFE

Brie and Apples With Fig Spread Bruschetta

From Postino
Special for the Republic
The brie and apple with fig spread Bruscetta, by chef Chris Newstrom of Postino. As seen in Phoenix, on March 10, 2014.

1 slice (3/4-inch thick) French bread, toasted

1 garlic clove, peeled

1 tablespoon fig jam

1 slice (1 ounce) Brie cheese

3 very thin slices of green apple

1/4 teaspoon extra-virgin olive oil

Rub one side of toasted bread with raw garlic clove. Spread fig jam on bread and top with Brie cheese and apple slices. Drizzle olive oil over the top.

Makes 1 bruschetta slice.

Per slice: 357 calories, 9 fat, 28 mg cholesterol, 7 g protein, 62 g carbohydrates, 1 g fiber, 270 mg sodium, 23 percent calories from fat.