Past Recipes
Brie Crostini

Brie Crostini with Jalapeño-Apricot Jam and Arugula Salad

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This elegant appetizer turned main dish is inspired by the pepper jelly often added to cheese boards—it provides a spicy-sweet contrast to rich, creamy cheeses. Here, we combine sautéed jalapeño with apricot preserves, spread over crostini, and top with mild, buttery Brie. Round out the plate with an arugula salad tossed in a bright cider vinaigrette.

  • Vegetarian
  • Quick Cook
Serving size
2servings
Prep & cook time
minutes
Cooking Skill
easy
By Chef Shanna

By Chef Shanna

  • Calories 630
  • Protein 20g
  • Total Carb 40g
  • Total Fat 44g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • demi-baguette
    • 1
    • demi-baguette
  • jalapeño
    • 1
    • jalapeño
  • basil
    • 1/4 ounce
    • basil
  • walnuts
    • 3 tablespoons
    • walnuts
  • apricot preserves
    • 1 ounce
    • apricot preserves
  • Brie rounds
    • 5
    • Brie rounds
  • apple cider vinegar
    • 1 tablespoon
    • apple cider vinegar
  • whole-grain mustard
    • 1/2 tablespoon
    • whole-grain mustard
  • baby arugula
    • 3 ounces
    • baby arugula

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • baking sheet
  • 8" small nonstick pan

Allergens

Cooking Steps

  1. Prepare ingredients

    Prepare ingredients

    Preheat oven to 450ºF. Rinse all produce. Cut baguette lengthwise into 4 slices. Halve jalapeño lengthwise; using a knife tip, discard seeds and stem, then mince up to half. Roughly tear basil leaves, discarding stems.

  2. Toast crostini and walnuts

    Toast crostini and walnuts

    Arrange baguette slices in a single layer on a baking sheet. Drizzle over 1 tablespoon olive oil and season with ⅛ teaspoon salt and pepper as desired. Add walnuts to sheet with baguette slices. Toast until crostini are light golden and walnuts are fragrant, 3 minutes (they'll continue toasting in Step 4).

  3. Make jalapeño-apricot jam

    Make jalapeño-apricot jam

    While crostini and walnuts toast, heat 2 teaspoons olive oil in a small nonstick pan over medium-high heat. When oil is shimmering, add jalapeño (it's spicy, so feel free to use less) and sauté, stirring, until beginning to soften, 2-3 minutes. Remove pan from heat and stir in apricot preserves and 1 tablespoon water to combine.

  4. Finish crostini

    Finish crostini

    While jalapeño sautés, cut Brie rounds into ¼-inch slices. Once toasted, top crostini evenly with Brie. Bake (with walnuts) until cheese is melted, 3-5 minutes. Then, using the back of a spoon, spread Brie evenly over crostini. Top with jalapeño-apricot jam and continue baking until jam is melted and walnuts are golden, about 2 minutes more.

  5. Make arugula salad

    Make arugula salad

    In a large bowl, whisk together apple cider vinegar, mustard, 1½ tablespoons olive oil, ¼ teaspoon salt, and pepper as desired to combine. Pat arugula dry with paper towel and add to bowl with dressing, along with half of walnuts, and toss to coat.

  6. Plate Brie crostini

    Plate Brie crostini

    Divide Brie crostini between serving plates and top with basil and remaining walnuts. Serve with arugula salad. Dig in!

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