Chutney and Brie Canapes

Ingredients:

1 each baguette, sliced 1/2" thick

1 each large wedge of brie, remove outer skin and slice 1/4" thick

1 jar major grey's mango chutney

1 teaspoon ground cumin

1/2 teaspoon cayenne pepper

1 cup sundried tomatoes, sliced and reconstituted

2 sprigs fresh rosemary, chopped

Directions:

Empty chutney into a sauce pot on low heat and mix in cumin and cayenne pepper.  Remove from heat.  Lay bread slices on a sheet pan.  Brush with olive oil and season with salt and pepper.  Place in 350 degree oven and toat until golden brown.  Allow time to cool.

Layer toast, then brie, then 1/2 teaspoon chutney, couple pieces of tomatoes.  Place back in oven for 10 to 12 minutes or until cheese is slightly melted.  Remove from oven and garnish with chopped fresh rosemary.