These mini sandwiches feature creamy brie and tangy mustard, a combo that makes them ideal for your next cocktail party. Double the apple mustard for leftover turkey or ham sandwiches, or for dipping pretzels.
Home » Recipes » Mini Brie and Arugula Sandwiches with Apple Mustard
1 Granny Smith apple, peeled, cored and chopped
1 tablespoon lemon juice
2 teaspoons sugar
1 1/2 tablespoon Dijon mustard
1/8 teaspoon fine sea 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
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.
Per Serving:90 calories (40 from fat), 4.5g total fat, 2.5g saturated fat, 15mg cholesterol, 220mg sodium, 9g carbohydrates, (1 g dietary fiber, 2g sugar), 4g protein.
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