1/2 Cup Apricot Jam
2 Tbsp Walnuts – chopped
6-8 oz Camembert or Brie – sliced
Handful of Baby Arugula
Combine the apricot jam and walnuts. Slice the baguette in half lengthwise and smear the top half of the bread with apricot-walnut mixture. Be generous. Arrange the baby arugula on the bottom half of the bread and lay the slices of cheese on top. Put the top half on and slice into whatever size works for you. You can cut it into quarters to serve 4 people for lunch or make slices every 2 inches or so for 10-12 cocktail sandwiches.