INGREDIENTS
4 oz
Prosciutto
1 can
Artichoke hearts
1/4 cup
Currants, dried
2 cups
Dried apricots
1
Lemon
2 cups
Onion
1
Red bell pepper
1/2 tsp
Rosemary
1/2 tsp
Thyme
1
Kosher salt and freshly ground black pepper
1
Sea salt, flaky
1/2 cup
Olive oil
1
loaf Rustic bread, crusty
1/2
Brie, round
1
Parmesan
1/2 cup
Ricotta cheese
1/2 cup
Brandy