1 sheet of puff pastry
1 small jar of Raspberry Peach Champagne Jam by Stonewall Kitchen 3.75 ounces
1 Mt. Tam Triple Cream from Cowgirl Creamery
extra virgin olive oil
⅓ cup toasted slivered almonds
1 baguette, sliced
Defrost 1 sheet of puff pastry. Once defrosted preheat oven to 400 degrees. Unfold puff pastry, place the jam, then the cheese on top in the center of the pastry.
Fold the pastry up over the cheese to cover. Place on a baking sheet lined with parchment paper. Brush top with a small amount of olive oil.
Place in oven, bake for 25 minutes until pastry is golden brown and cheese is warm.
While the cheese is baking in the oven, toast the almonds on the stove top till golden brown. Set aside.
Line another baking sheet with the sliced baguette and drizzle with olive oil. Remove cheese from oven and let rest for 5 minutes. Meanwhile place baguette in oven until nicely toasted.
Arrange warm puff pastry on a platter and top with toasted almonds. Serve with warm toasted baguette. Enjoy!