Recipe developed and contributed by Maureen Gualtieri
After a summer of light, heatwave-beating fare, it’s so nice to finally embrace the warming flavours of fall! Between the melty brie, crisp local apple, spicy arugula, and the subtle heat of DFC’s new Hot Honey mustard, everything about this month’s recipe is cozy and delicious. Panini-press the whole shebang in a decadently buttery, toasty croissant, and you’ll be well fed and ready for the dropping temperatures. Enjoy with a side of sliced crunchy veggies or a handful of the last of the season’s berries!
Apple Arugula and Brie Croissaninis
(Yield: 4 sandwiches )
1x 125g brie cheese, sliced thin
1/2 (approx 100 g) honeycrisp or other good eating apple, sliced thin
large handful of fresh arugula, rinsed and dried as much as possible
2 tsp (10ml) DFC’s Hot Honey mustard
4x plain croissants
Preheat a heavy skillet (cast iron is great!) and/or a panini press on low heat.
Slice the croissants open, and spread about 1/2 tsp of DFC’s Hot Honey mustard on each bottom half. Layer the apple slices over the mustard, the brie over the apple, and then top each with a quarter of your total arugula.
Close the sandwiches and shift one over to your pan/panini press. (Use a dry pan—butter will melt from the croissant and take care of any sticking!) Griddle and press until the outside of the croissant is golden and crispy, and the brie inside has melted. Plate and repeat until all sandwiches are done, and ready to be devoured!
