Todd Porter, Diane Cu

Grape, Arugula, and Brie Bruschetta

Preparation info

  • Difficulty

    Easy

  • Serves

    6

Appears in

Bountiful

Bountiful

By Todd Porter

Published 2013

  • About

Can you imagine a more manageable dinner party than one where guests get to assemble their own appetizers? This is a great party starter that allows everyone to be hands-on and make their own bruschetta. Arrange the ingredients on a few platters, and leave it to the guests to add their own cheese, arugula, and grapes. The fresh seedless grapes are the heroes in every bite, especially when paired with the brie. During grape season, mix up the recipe by highlighting fun varieties of seedless grapes. Aromatic Muscat grapes are a favorite, along with deep, rich, purple Concords. Gather the freshest, most gorgeous clusters of grapes that you can find, and what youā€™ll have is a presentation fit for a king and his court.

Ingredients

  • About a 1 Ā½-pound (680g) wedge of brie, cold
  • 1 fresh baguette, sliced
  • Olive oil, for brushing
  • Dijon mustard
  • 1 cup (20g) fresh arugula
  • Ā¼ pound (115g) grapes, halved

Method

Directions

  1. About 30 minutes prior to serving, cut the brie into slices Ā¼ inch (6mm) thick. Set aside and allow to come to room temperature, for best flavor.
  2. Brush the baguette slices with oil and lightly toast, either on a sheet pan in a 350Ā°F (175Ā°C) oven or in a sautĆ© pan on the stovetop.
  3. On a large platter, arrange the baguette slices and spread them with Dijon mustard. Then top each with a slice of brie, some arugula, and a few grape halves. Or, for a self-starting party appetizer, arrange each ingredient on a separate platter, with the mustard on the side, and allow guests to assemble their own bruschetta.

Ā© 2013 All rights reserved. Published by Abrams Books.