Ingredients
- 1/4 cup cranberry jelly (with red chilies)
- 1 pc small wheel of double cream brie
- 1 pc medium to large sweet Walla Walla onion
- 1/2 cup arugula
- 1/4 cup craisins
- 1/4 cup walnuts (or pieces)
- 1 1⁄2 tbsp olive oil divided as per recipe below
- 1 1⁄2 tbsp sugar divided as per recipe belowsprigs of fresh rosemary
Instructions
- Slice onions 1/2“ thick and separate.
- Caramelize onions with 1 Tbsp olive oil in non-stick pan over medium heat stirring occasionally to avoid burning. When onions are translucent add 1 tsp of sugar and continue until onions are golden. Do not burn. Set aside.
- Chop fresh rosemary and walnuts. Toast in small non-stick pan with 1/2 Tbsp olive oil, 1/2 tsp sugar and a dash of salt. Set aside.
- Toast flatbread top side down under broiler or toaster oven. Spread cranberry jelly over top side of flatbread. Top with caramelized onions.
- Slice brie 1/2” thick and arrange on top of onions evenly.
- Place under broiler or toaster oven top element until brie is melted a bit but not browned.
- Top with arugula and craisins and candied rosemary walnuts.
- Slice in wedges and serve warm.
