Hibiscus, Warm Brie & Almond Crostini is made with the versatile Wild Hibiscus Flowers in Syrup.

hibiscus brie tostini

1 jar Wild Hibiscus Flowers in Syrup
(reserve the syrup)
8 oz. Brie
1 baguette, sliced diagonally
3/4 cup sliced almonds, with skin
Garnish: snipped chives or fresh thyme

Preheat oven to 450° F. Drain hibiscus flowers and reserve syrup. Cut each flower in half.  Cut brie into 1/4-inch-thick slices sized to cover about three quarters of a baguette slice. Spread the almonds in a flat dish. Press brie firmly onto the bread slices then, face down, into the almonds.

Place crostini right side up on baking sheet and bake until brie is soft, bread is crispy, and nuts are lightly toasted, about 4 to 6 minutes.  Right before serving, top each one with a hibiscus flower, drizzle lightly with reserved syrup and garnish with a touch of herbs.

Tip: To thicken hibiscus syrup, bring to a boil in small saucepan. Reduce heat to medium-low and cook until syrup is reduced by 1/3 or coats the back of a spoon. Syrup will thicken more as it cools.