Nutrition Facts

Serving Size 111 g

(Approx. 8 Servings)

Amount Per Serving

Calories	300	Calories From Fat	140

% Daily Value*

Total Fat 16 g	25%

Saturated Fat 6 g	30%

Trans Fat 0.0 g

Cholesterol 30 mg	10%

Sodium 730 mg	30%

Total Carbohydrate 28 g	9%

Dietary Fiber 0 g	0%

Sugars 4 g

Protein	11 g

Vitamin A 4%	•	Iron 2%

Vitamin C 0%	•	Calcium 6%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.

The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Ciabatta Toast with Brie and Caper Marmalade

Prep Time

15 minutes

Cook Time

15 minutes

Total Time

30 minutes

Serves

8 People

Ingredients

Recipe makes 8 Servings

1 loaf of ciabatta bread, cut into thin slices

1/4 cup(s) extra virgin olive oil, as needed for drizzling on toast

1/2 Tsp kosher salt, as needed for toast

8 Oz Brie cheese, rind cut off if desired

1/4 cup(s) capers, rinsed and drained

1/2 cup(s) Vela Farms Orange Chili Marmalade

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Instructions

Preheat oven to 350ºF.

Place ciabatta slices on a sheet pan, drizzle with olive oil and sprinkle with a pinch of salt. Bake 10 to 15 minutes or until nicely toasted.

Remove toast and while still warm, carefully spread a little Brie on each slice. While Brie slowly softens on hot bread, make caper marmalade.

In a food processor, combine capers and orange marmalade. Pulse until just combined.

Spoon a little caper marmalade on top of each slice of Brie toast, and remove to a serving platter. Refrigerate leftover caper jam for up to a week.