INGREDIENTS
¼ cup
THE BOG Cranberry Pepper Jelly 1 small wheel of double cream brie 1 medium to large sweet red onion ½ cup arugula
¼ cup
THE BOG Sweetened Dried Cranberries ¼ cup walnuts ( or walnut pieces ) 1 ½ tbsp olive oil 1 ½ tbsp sugar 1 flatbread
Fresh rosemary sprigs
DIRECTIONS
Caramelize the Onions : Slice the onion into ½-inch thick rings and separate . Heat 1 tbsp olive oil in a non-stick pan over medium heat . Add the onions and cook , stirring occasionally to prevent burning . Once the onions turn translucent , sprinkle with 1 tsp of sugar and continue cooking until golden and caramelized . Set aside .
Candy the Walnuts & Rosemary : Roughly chop the fresh rosemary and walnuts . In a small non-stick pan , heat ½ tbsp olive oil over medium-low heat . Add the walnuts , rosemary , ½ tsp sugar , and a pinch of salt . Toast for 2-3 minutes , stirring frequently until fragrant . Set aside .
Assemble the Flatbread : Toast the flatbread under the broiler or in a toaster oven , top-side down , until lightly crisped . Spread the cranberry pepper jelly evenly over the toasted side . Layer with caramelized onions .
Add the Brie and Melt : Slice the brie into ½-inch thick pieces and arrange evenly over the onions . Place under the broiler or toaster oven ’ s top element for a few minutes , just until the brie softens but does not brown .
Finish and Serve : Top with fresh arugula , sweetened dried cranberries , and the candied rosemary walnuts . Slice into wedges and serve warm .
THE BOG | www . riversidecranberries . ca