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Mini Brie and Arugula Sandwiches with Apple Mustard

Makes 24
Time 20 min
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.
Ingredients
  • 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 (350.0-gram) wheel Isigny Ste. Mère French Brie, cut into 24 wedges
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Method

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.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • 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 (350.0-gram) wheel Isigny Ste. Mère French Brie, cut into 24 wedges
Shop recipe on Amazon

Exclusively for Prime members in select ZIP codes.