I made these sandwiches several months ago for a last minute Saturday afternoon party we hosted. They are easy, easy, easy and delicious! Serve with a crisp white wine and sit back while you listen to your friends rave. Feel free to experiment with different fruit/cheese combinations; pears & blue cheese; goat cheese & figs; tomatoes/mozzarella/pesto; pears and gruyere...
Open-Face Brie, Apple, and Arugula Sandwiches
8 slices rustic artisan bread (about 2-1/2 by 6 inches and 3/4 inch thick)
8 tsp. Dijon mustard
4 cups packed baby arugula
1 medium Fuji apple, cored and thinly sliced
Kosher salt and freshly ground black pepper
8 oz. Brie, thinly sliced
Position a rack 6 inches from the broiler and heat the broiler to high.
Put the bread slices on a rimmed baking sheet and set under the broiler. Broil until nicely toasted, 1 to 2 minutes.
Remove the pan from the oven, flip the bread over, and spread 1 tsp. of the mustard evenly on each untoasted side. Top with the arugula and then the apple slices. Season lightly with salt and pepper, and then arrange the Brie slices in a single layer over the apples.
Broil just until the Brie starts to melt, 1 to 2 minutes (don’t let it melt too much or the apple will get warm and the arugula will wilt). Sprinkle with a little black pepper.
recipe and photo scans via Fine Cooking
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