Brie Crostini with Jalapeño-Apricot Jam and Arugula Salad
Get weekly recipes and ingredients delivered.
Ingredients & Equipment
What we send
- 1/4 ouncebasil
- 3 tablespoonswalnuts
- 1 ounceapricot preserves
- 5Brie rounds
- 1 tablespoonapple cider vinegar
- 1/2 tablespoonwhole-grain mustard
- 3 ouncesbaby arugula
What You’ll Need
- olive oil
- kosher salt
- black pepper
- baking sheet
- 8" small nonstick pan
- Tree Nuts
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.
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).
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.
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.
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.
Plate Brie crostini
Divide Brie crostini between serving plates and top with basil and remaining walnuts. Serve with arugula salad. Dig in!