½ cup seedless raspberry preserves (125 mL)
2 tablespoons Dijon-style mustard (30 mL)
18 slices (½-inch thick) baguette, lightly toasted
8 oz. brie cheese, rind intact, cut into 18 slices or pieces (90g)
1 container (6 oz.) DOLE® Red Raspberries or Golden Raspberries rinsed and drained (110g)
Chopped fresh parsley
Sea salt (optional)

Combine raspberry preserves and mustard in small bowl. Spread toasted bread with preserve mixture. Top each with slice of cheese and 2 raspberries.

Garnish with parsley and sprinkle with sea salt, if desired.