Appetizers get a makeover with these lovely mini sandwiches courtesy of Whole Foods Market! Double the apple mustard for leftover turkey or ham sandwiches, or for dipping pretzels. Ingredients with an asterisk (*) are available as Whole Foods Market Brands.
Mini Brie and Arugula Sandwiches with Apple Mustard
1 organic Granny Smith apple, peeled, cored and chopped
1 tablespoon lemon juice
2 teaspoons sugar
1 1/2 tablespoons Dijon mustard*
1/8 teaspoon salt
3/4 cup (about 1 oz) packed baby arugula
12 thin slices rye hearth bread, crusts removed, cut into 48 2-inch squares and lightly toasted
1 (350g) wheel Isigny Ste. Mère French Brie, cut into 24 wedges
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.
*Image and recipe courtesy of Whole Foods Market.*