• 1 tablespoon dried rosemary, crushed
• 36 slices Dierbergs Bakery French Baguette, toasted
• 2 packages (3 ounces each) sliced prosciutto, each slice cut into thirds
• 18 dried apricots, halved lengthwise
• Blank Canvas Cheese Spread (see recipe link in Directions)

In medium bowl, stir together Blank Canvas Cheese Spread and rosemary.

 

Spread 1 tablespoon over each toast. Top with folded prosciutto slice and apricot half.

Servings: 36
Serving Size: Per appetizer

Per Serving
Calories: 73
Cholesterol: 16 mg
Fat: 4 g
Sodium: 180 mg
Carbohydrates: 5 g
Protein: 3 g
Fiber:
Saturated Fat: 3 g