Sweet and Savoury Brie Pizzettes
with Pear and Candied Walnuts
Brie and pears were born to be best friends! Pita bread acts as a perfect base for sweet pears, caramelized onions and ooey-gooey brie cheese. Toasted and candied rosemary walnuts and a fig dressed salad make for 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.
Ingredients
2 unit
Pita Bread
(Contains Wheat)
113 g
Yellow Onion
125 g
Brie Cheese
(Contains Milk)
56 g
Arugula and Spinach Mix
1 sprig
Rosemary
28 g
Walnuts, chopped
(Contains Tree nuts)
1 tbsp
Red Wine Vinegar
(Contains Sulphites)
2 tbsp
Brown Sugar
1 unit
Pear
2 tbsp
Fig Jam
Not included in your delivery
2 tbsp
Unsalted Butter*
(Contains Milk)
1 tbsp
Oil*
¼ tsp
Salt*
¼ tsp
Pepper*
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 450°F. Wash and dry all produce.
Peel, halve, then slice onion into 1/2-inch slices. Core, then slice pear into 1/4-inch slices. Heat a large non-stick pan over medium heat. When hot, add 2 tbsp butter (dbl for 4 ppl), then onions. Season with salt. Cook, stirring occasionally, until slightly softened, 5-6 min. Add pears. Cook, stirring occasionally, until onions and pears are golden-brown, 3-4 min. Transfer onions and pears to a plate. Set aside.
While onions and pears cook, strip 1 tbsp rosemary leaves (dbl for 4 ppl) from stems and finely chop. Cut brie into 1/2-inch slices. Whisk together vinegar, fig jam 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 heat. When hot, add walnuts to the dry pan. Toast, stirring often, until darker brown in colour, 4-5 min. (TIP: Keep your eye on them so they don't burn!) Transfer to a small bowl.
Add brown sugar and 1 tbsp water (dbl for 4 ppl) to the same pan. Season with salt. Stir together until sugar melts, 1 min. Add toasted walnuts and rosemary to pan. Cook, stirring often, until mixture turns into a caramel-like, thick glaze and coats walnuts, 1-2 min. Remove pan from heat. Carefully transfer hot candied walnuts to the parchment paper. Spread into an even layer. (NOTE: Don't touch walnuts – they will be VERY hot.) Set aside to cool for 5 min. Place a piece of parchment paper on a flat surface. (NOTE: You will be using this in step 4.)
Arrange pitas on a parchment-lined baking sheet. Bake in the middle of the oven, until golden-brown, 3-4 min. Flip pitas, then top with caramelized onions and pear and brie slices. Bake assembled pizzettes in the middle of the oven, until cheese melts and toppings are heated through, 3-4 min. (NOTE: For 4 ppl, use two baking sheets and bake in the middle and top of the oven.)
Add the arugula and spinach mix to the bowl with the fig vinaigrette. Toss to coat. Cut the pizzettes into quarters. Divide the pizzettes and salad between plates. Sprinkle the candied walnuts over the salad.
