Open-Face Brie, Apple, and Arugula Sandwiches

This is one of those recipes that when you read it you wonder why you didn’t think of putting it all together yourself.  It uses some simple ingredients and comes together in a hurry. Plus I think it also opens your mind to interpretation and improvisation. Pears? Different cheese? Hummus instead of mustard? 

I ate two “halves” and part of a third. My wife had just a half. Pair with a creamy soup and you have a heck of a lunch. Mine also didn’t look this good.

Ingredients:

8 slices rustic artisan bread (about 2-1/2 by 6 inches and 3/4 inch thick)

8 tsp. Dijon mustard

4 cups packed baby arugula

1 medium Fuji apple, cored and thinly sliced

Kosher salt and freshly ground black pepper

8 oz. Brie, thinly sliced

Directions:

Position a rack 6 inches from the broiler and heat the broiler to high.

Put the bread slices on a rimmed baking sheet and set under the broiler. Broil until nicely toasted, 1 to 2 minutes.

Remove the pan from the oven, flip the bread over, and spread 1 tsp. of the mustard evenly on each untoasted side. Top with the arugula and then the apple slices. Season lightly with salt and pepper, and then arrange the Brie slices in a single layer over the apples.

Broil just until the Brie starts to melt, 1 to 2 minutes (don’t let it melt too much or the apple will get warm and the arugula will wilt). Sprinkle with a little black pepper.

From: Fine Cooking

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