Baked Brie and Figs with Rosemary Crostini

Baked Brie and Figs
1 Round Brie
5 Fresh Figs
¼ cup brown sugar,
1 tablespoon MTOO Cinnamon Pear Balsamic Vinegar ,  MTOO Vermont Maple Balsamic Vinegar or MTOO Mission Fig Dark Balsamic Vinegar
1½ tablespoon honey
1 Thyme Sprig

Crostini
1 Baguette
MTOO Rosemary Fused Olive Oil
Flaky Sea Salt

Preheat oven to 350F.

To a pan over medium heat add quartered figs, brown sugar and balsamic, stirring consistently for about 10 mins.

In a shallow baking dish slightly larger than the cheese, add brie and fig mixture uncovered and bake 15-20 mins for 8oz brie or 25 mins for 16oz brie.

Slice bread into ½ inch thick slices.
Brush both sides with rosemary olive oil arranging them in a single layer on a baking sheet.

Bake 10-12 mins until crisp.
Sprinkle Crostini with sea salt and Brie with rosemary.