Cooper Cheese Apricot Crostini
INGREDIENTSFrench bread, cut into thin slices
1/2 pound Cooper Sharp White cheese, sliced
1/4 to 1/2 cup apricot marmalade
Preheat oven to 350°F.
Place French bread slices on a cookie sheet. Cut Cooper cheese slices in half and layer a half cheese slice on each slice of French bread. Bake until cheese is slightly melted.
Top each crostini with a dollop of apricot marmalade.
Serve while whistling “Itsy Bitsy Teenie Weenie Yellow Polka-Dot Bikini” and see if anyone catches on.