Mini Brie and Arugula Sandwiches with Apple Mustard

Photo: psfreeman

Double the apple mustard for leftover turkey or ham sandwiches, or for dipping pretzels. Recipe from the Whole Foods Market website:

Yield: 24 servings ( Serving Size: mini sandwiches )
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  • 1 Granny Smith apple, peeled, cored and chopped
  • 1 tablespoon(s) lemon juice
  • 2 teaspoon(s) sugar
  • 1 1/2 tablespoon(s) Dijon mustard
  • 1/8 teaspoon(s) salt
  • 3/4 cup(s) (about 1 oz) packed baby arugula
  • 12 thin slice(s) rye hearth bread, crusts removed, cut into 48 2-inch squares and lightly toasted
  • 1 350g wheel(s) French Brie, cut into 24 wedges


  1. 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.
February 2012

This recipe is a personal recipe added by psfreeman and has not been tested or endorsed by MyRecipes.

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