Warm Brie With Arugula, Apples and Baguette

by Grace Boyle on January 10, 2011

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You know when you want that perfect appetizer dish that you can whip up for your book club or cocktail party but you don’t have a lot of time on your hands – well, this is the dish for you.

I call this dish a delicious medley of balsamic and arugula, baked brie with honey, sliced green apples and toasted baguette’s.

It looks beautiful arranged and everyone will not only appreciate the aesthetics but the sweet and savory items on this appetizer. I’ve seen this dish arranged many ways at restaurants and there are varieties of ingredients you can use. Feel free to get creative and swap different greens (spicy mustard greens), additional cheese (blue or chevre) or nuts (pistachios) here.

Warm Brie, With Arugula Apples and Baguettes

You Will Need:

  • Brie (12 ounces, cut into wedges or you can buy 2-3 wedges)
  • 6 Tbl. honey
  • 1 French baguette (sliced into thin wedges)
  • 3 Tbl. slivered almonds
  • A handful of arugula (depending on serving amount)
  • 1 Tbl. aged balsamic vinegar (the thicker/syrupy, the better)
  • 3 Tbl. olive oil
  • Salt and Pepper
  • 2 Granny Smith apples (thinly sliced)


Method:

Preheat your oven to 350 degrees. Next, toast the sliced baguette in the oven on a baking sheet for 5-8 minutes until they’re crisp.

Arrange the wedges of brie in a baking dish. Take the honey and slivered almonds, drizzling both over the brie. Bake for 3-5 minutes. Keep a close eye on the brie, just as it begins to ooze and soften you will take it out.

Thinly slice your apple and wash the arugula. Take a large serving plate and in the corner, place the sliced apples and arugula. Drizzle the balsamic over the arugula with a little olive oil, salt and pepper.

Place the warm brie with nuts and honey in the middle. On the other side of the plate, place the toasted baguettes.

As a final touch, I love to drizzle the remaining honey in the baking dish over the plate. Decorate as you see fit. I also bring extra arugula (tossed with the dressing) and apple to replenish if you’re bringing this dish to a gathering.

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