Mini Brie and Arugula Sandwiches with Apple Mustard |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 24 |
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Ingredients:
1 granny smith apple, peeled, cored and chopped |
1 tablespoon(s) lemon juice |
2 teaspoon(s) sugar |
1 1/2 tablespoon(s) dijon mustard |
1/8 teaspoon(s) salt |
3/4 cup(s) (about 1 oz) packed baby arugula |
12 thin slice(s) rye hearth bread, crusts removed, cut into 48 2-inch squares and lightly toasted |
1 350g wheel(s) french brie, cut into 24 wedges |
Directions:
1. Put apple, lemon juice and sugar into a small pot, cover and cook over medium heat, stirring occasionally, until apples are very soft and liquid is absorbed, 8 to 10 minutes. Purée in a food processor along with mustard and salt; set aside to let cool. Spread mustard on half of the rye squares and arrange a few leaves of arugula on top. Top each with a wedge of Brie, a dollop of apple mustard and the remaining rye squares and serve. The apple mustard can be made a few days ahead and stored in the fridge.
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