Brie and red pepper jelly were born to be best friends! Pita bread acts as a perfect base for red pepper jelly, caramelized onions, peppery arugula, ooey-gooey brie cheese, and toasted rosemary walnuts. It's the perfect ending to a long day!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Red Pepper Jelly
Arugula and Spinach Mix
Walnuts, chopped(ContainsTree Nut/Noix)
Red Wine Vinegar(ContainsSulphites/Sulfite)
Before starting, preheat the oven to 450°F. Wash and dry all produce.
Peel, halve, then slice the onion into 1/2-inch slices. Peel, then mince the garlic. Heat a large non-stick pan over medium heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then onions. Season with salt. Cook, stirring occasionally, until slightly softened, 3-4 min. Add garlic and 1 tsp sugar (dbl for 4 ppl). Cook, stirring occasionally, until onions are dark golden-brown, 3-4 min.
While the onions cook, strip 1 tbsp rosemary leaves (dbl for 4 ppl) from stems and finely chop. Slice the brie into 1/2-inch slices. Whisk together the vinegar and 1 tbsp oil (dbl for 4 ppl) in a large bowl. Season with salt and pepper. Set aside.
Heat a small non-stick pan over medium-high heat. Add the walnuts, rosemary, 1/4 tsp oil, 1/4 tsp salt and 1/4 tsp sugar (dbl all for 4 ppl) to the dry pan. Toast, stirring often, until golden-brown, 4-5 min. (TIP: Keep your eye on them so they don't burn!)
Arrange pitas on a foil-lined baking sheet. Bake in the middle of the oven, until golden-brown, 3-4 min. Flip pitas. Spread red pepper jelly onto toasted pitas, then top with caramelized onions and brie slices. (NOTE: For 4 ppl, use 2 baking sheets, with 2 pitas per sheet.)
Bake assembled pizzettes in the middle of the oven, until cheese melts and toppings are heated through, 3-4 min. (NOTE: for 4 ppl, bake one sheet at a time.) While the pizzettes bake, add the arugula and spinach mix to the large bowl with the dressing and toss to coat.
Cut the pizzettes into quarters. Top with the dressed arugula and spinach mix, then sprinkle with the rosemary walnuts.