something grilled brie cheese
with Pecan and Parmesan Salad- Lait
- Soya
- Blé
- Oeuf
- Pacanes
- Peut contenir des traces d’allergènes
- Gluten
- Lait
- Blé
- Oeuf
- Poisson
- Moutarde
- Sulfites
- Sésame
- Crustacés
- Soya
- Noix
- Arachides
Flatbread makes a lighter, crisper panini that toasts quickly and lets the fillings shine. Inside, the sweet, buttery mix of brie and apple melts into a lush, silky layer. And for searing, mayo outperforms butter: it spreads easier, browns more evenly, and delivers a perfectly golden, ultra-crisp crust without burning.
Ingrédients
125 g
Brie
(Contient: Lait)
2 pièce(s)
Pain plat
(Contient: Peut contenir des traces d’allergènes, Lait, Soya, Gluten, Blé)
56 g
Mélange roquette et épinards
1 pièce(s)
Pomme Gala
2 cs
Tartinade de canneberges
(Contient: Lait, Blé, Oeuf, Poisson, Moutarde, Sulfites, Sésame, Crustacés, Soya, Gluten, Noix, Peut contenir des traces d’allergènes)
2 cs
Mayonnaise
(Contient: Sulfites, Blé, Poisson, Lait, Moutarde, Sésame, Soya, Peut contenir des traces d’allergènes, Oeuf)
28 g
Pacanes
(Contient: Oeuf, Lait, Noix, Sésame, Arachides, Soya, Sulfites, Gluten, Moutarde, Peut contenir des traces d’allergènes, Pacanes)
¼ tasse(s)
Parmesan, râpé grossièrement
(Contient: Lait)
1 cs
Vinaigre de riz assaisonné
(Contient: Peut contenir des traces d’allergènes, Oeuf, Poisson, Lait, Moutarde, Noix, Sésame, Soya, Blé)
28 g
Canneberges séchées
(Contient: Sésame, Sulfites, Noix, Arachides, Oeuf, Lait, Gluten, Soya, Moutarde, Peut contenir des traces d’allergènes)
Pas inclus dans votre livraison
½ cs
Huile*
0.13 cc
Sel*
0.13 cc
Poivre*
½ cs
Beurre*
(Contient: Lait)
Instructions
- Before starting, wash and dry all produce.
- Heat a medium non-stick pan over medium-high (large pan for 4 servings).
- While the pan heats, quarter, core, then cut apple into 1/8-inch slices.
- When the pan is hot, add 1/2 tbsp (1 tbsp) butter and half the apples. Cook for 2-3 min, stirring often, until golden and tender-crisp.
- Stir in dried cranberries, half the cranberry spead and half the vinegar. Season with salt and pepper. Cook for 1-2 min, stirring often, until liquid absorbs.
- Transfer to a plate. Carefully rinse and wipe out the pan.
- While cranberry-apple mixture cooks, slice brie into 1/4 inch-thick slices.
- Cut a piece of parchment measuring 8x8 inches.
- Spread mayo over one side of 1 (2) of the flatbreads.
- Reheat the same pan (from step 1) over medium.
- When hot, place the prepared flatbread mayo-side down in pan.
- Assemble brie slices and cranberry-apple mixture over top, leaving a 1/2-inch border. Close with remaining flatbread. (NOTE: Don't crowd the pan; cook panini in 2 batches for 4 servings)
- Reduce heat to medium-low.
- Place the prepared parchment paper over top. Place a heavy-bottomed pot or pan over top and gently press down.
- Cook for 1-3 min per side, covering the second side with parchment and pressing down, until golden and crisp.
- While panini cooks, to a large bowl, add remaining vinegar, remaining cranberry spread and 1/2 tbsp (1 tbsp) oil. Season with salt and pepper. Stir to combine.
- Add remaining apples, arugula and spinach mix and pecans. Toss to coat.
- Quarter panini.
- Divide panini and salad between plates
- Sprinkle Parmesan over salad.
