Mini Brie and Arugula Sandwiches with Apple Mustard

Makes 24

Double the apple mustard for leftover turkey or ham sandwiches, or for dipping pretzels.

  • 1 Granny Smith apple, peeled, cored and chopped
  • 1 tablespoon lemon juice
  • 2 teaspoons sugar
  • 1 1/2 tablespoon Dijon mustard
  • 1/8 teaspoon salt
  • 3/4 cup packed baby arugula
  • 12 thin slices rye hearth bread, crusts removed, cut into 48 2-inch squares and lightly toasted
  • 1 (350-gram) wheel Isigny Ste. Mère French Brie, cut into 24 wedges
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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.

Nutritional Info: 
Per Serving:90 calories (40 from fat), 4.5g total fat, 2.5g saturated fat, 15mg cholesterol, 220mg sodium, 9g carbohydrate (1g dietary fiber, 2g sugar), 4g protein
Special Diets: 

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