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