Are you feeling like you've cooked dinner for at least 1023 nights in a row? I kind of do. Here is a fast dinner (or an extra fancy lunch) that you can serve with a cold salad or a tomato soup. Try this with our Raspberry Marionberry Fruit Spread and a local cheese like Briar Rose Creamery's Butterbloom!
Ingredients - makes 1 serving
- 2 slices sourdough bread
- 3 oz brie cheese - sliced
- 3 slices prosciutto
- 1⁄2 cup arugula
- 1 tbsp Mt. Hope Farms Raspberry-Marionberry Fruit Spread
- 1⁄2 tbsp butter
Heat a nonstick skillet over medium high heat. While your skillet is heating up, spread a thin layer of mayo on one side of each piece of bread.
Flip the bread over and spread 1⁄2 tbsp of the fruit spread on each piece evenly.
Once the skillet is hot, melt 1⁄2 tbsp butter and place each piece of bread mayo side down in the skillet.
Lay the brie on one of the slices of bread, lower the heat to medium, cover, and let melt for 2-3 minutes.
Once the brie is melted and both pieces of bread are golden brown, layer the prosciutto and arugula on top of the brie, and top with the other piece of bread.
Remove from the heat and let sit for 2 minutes. Slice in half and serve!
Thanks to Kayla Jo Creative (@kaylajoycreative on Instagram) for this lovely recipe!