This elegant recipe is easy enough for little hands to assemble with just a bit of help. It's perfect to serve Mom breakfast in bed on Mother's Day and makes enough for the rest of the family, too. It also makes a great bite-sized appetizer for a crowd if you cut the baguette into thin slices on an angle and finish with smaller amounts of the toppings.
Preheat oven to 350°F. Cut the baguette into five sections and halve each section lengthwise. Line a sheet pan with parchment paper. Place sections, cut sides up, in a closely spaced single layer on the pan, leaving some room for the apricots.
In a small bowl, stir together two tablespoons of the apricot preserves and the dried apricots until the apricots are evenly coated. Place apricots in a single layer in the remaining space on the sheet pan. Bake for about 15 minutes, until bread is lightly toasted and apricots are a bit sticky and jammy.
Spread each baguette piece with some of the remaining apricot preserves. Drape with a slice of prosciutto and top with a slice of brie and a couple of jammy apricots. Garnish with thyme and serve.