<>BRIE AND CHIVE TOASTS WITH ARUGULA

For a pretty flourish, garnish each toast with afresh chive blossom.

MAKES 20


20 ¾-inch-thick slices French-bread baguette

1    cup chopped fresh chives

¾   pound Brie, rind removed

60 arugula leaves (about 2 cups packed)

 

Preheat oven to 400°E Arrange baguette slices on large baking sheet. Toast until golden, about 5 minutes. Cool toasts. Maintain oven temperature.  Sprinkle each toast with 1 teaspoon chives, then spread with 1 heaping table­spoon cheese, Top with 1 teaspoon chives and sprinkle with pepper. Bake until toasts are warm and cheese begins to melt, about 2 minutes. 1I’ansfer toasts to serving platter. Top each with 3 arugula leaves. Serve warm