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Sweet and Savoury Brie Pizzettes

Sweet and Savoury Brie Pizzettes

with Red Pepper Jelly

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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!

Tags:VeggieQuick
Allergens:Wheat/BléMilk/LaitTree Nut/NoixSulphites/Sulfite

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

2 unit

Pita Bread

(ContainsWheat/Blé)

113 g

Yellow Onion

4 tbsp

Red Pepper Jelly

125 g

Brie Cheese

(ContainsMilk/Lait)

56 g

Arugula and Spinach Mix

1 sprig

Rosemary

28 g

Walnuts, chopped

(ContainsTree Nut/Noix)

1 tbsp

Red Wine Vinegar

(ContainsSulphites/Sulfite)

6 g

Garlic

Not included in your delivery

2 tbsp

Oil*

1.25 tsp

Sugar*

¼ tsp

Salt*

¼ tsp

Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3012 kJ
Calories720 kcal
Fat40 g
Saturated Fat12 g
Carbohydrate69 g
Sugar17 g
Dietary Fiber5 g
Protein22 g
Cholesterol50 mg
Sodium990 mg
Utensils
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Measuring Spoons
Large Bowl
Whisk
Non-Stick Pan
Baking Sheet
Aluminum Foil
Instructionsarrow up iconarrow up icon
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1

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.

2

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.

3

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!)

4

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.)

5

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.

6

Cut the pizzettes into quarters. Top with the dressed arugula and spinach mix, then sprinkle with the rosemary walnuts.