- 1 organic Granny Smith apple, peeled, cored and chopped
- 1 tablespoon lemon juice 2 teaspoons sugar
- 1 1/2 tablespoons Dijon mustard
- 1/8 teaspoon salt
- 3/4 cup (about 1 oz) packed baby arugula
- 12 thin slices rye hearth bread, crusts removed, cut into 48 2-inch squares and lightly toasted
- 1 (350g) wheel Isigny Ste. Mère French Brie, cut into 24 wedges
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.
Serves 24; 90 calories.
VERDICT: We made these not-mini on caraway rye from the farmer's market, crusts intact, and they were fantastic. Toasting the bread softened the cheese a little bit, in a good way. Keep!
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