Makes: 1 dozen appetizers


Prep Time: 15 minutes

Cook Time: 10 minutes

 

For cranberry sauce:

1 cup                      fresh or frozen cranberries


¼ cup                                      sugar


nominal               cranberry juice for thinning if necessary

1 pc.                        orange, zest + juice


1 tsp.                      fresh grated ginger


Pinch                      cinnamon


Pinch                      nutmeg

 

For sandwich:


100 gr.                  triple crème brie (one small wheel)


12 slices               prosciutto

½ cup                    fresh arugula

3-4 pc.                                     brioche buns
, 24 slices total

2 pc.                        eggs


½ cup                    milk


1 tsp.                      sugar

 

• In a small pot combine, cranberries, sugar, orange juice and zest, ginger, and spices
• Bring to a simmer on medium heat, allow to simmer 12-15 minutes, until cranberries break down, and the sauce reduces to a nice syrup, watch this one fairly closely, as it can burn because of the sugar
• Set aside to cool slightly, then puree until smooth, thinning slightly with cranberry juice if necessary, the intention is to make a jam or sauce
• Up until this point everything can be prepared in advance
• Combine the eggs, milk and sugar, and whisk until combined
• Slice the brioche into ½” thick slices
• Preheat a non-stick pan to medium heat
• Smear cranberry sauce on the inside pieces of all the bread
• Layer a couple of thin slices of brie on the bottom bread, then top with arugula, followed by a slice of prosciutto, then place the top piece on
• Dip the brioche sandwiches into the egg mixture, allowing to soak slightly
• Place in the non-stick pan, and toast on either side until golden brown and the cheese has melted slightly

Serve, and enjoy these tasty bites of goodness!