A delicious appetizer made with brie cheese, watercress, and mandarins, wrapped in crispy pastry sheets and served with a tangy vinaigrette.
- 200 grams of brie cheese
- 4 sheets of brick pastry
- 100 grams of watercress
- 2 mandarins
- 1/2 onion
- 4 toasted almonds
- 4 tablespoons of olive oil
- 50 milliliters of balsamic vinegar
- 1 tablespoon of sugar
- salt
Prepare the ingredients. Wash the watercress. Peel and chop the almonds. Peel the onion and cut it into julienne strips.
Cut the mandarins. Grate some mandarin zest. Peel the mandarins, removing the white skin, and separate the segments.
Make the vinaigrette. Mix the mandarin juice and zest with olive oil, a tablespoon of balsamic vinegar, chopped almonds, some chopped watercress leaves, a pinch of salt, and a pinch of sugar. In a saucepan, simmer the remaining balsamic vinegar and sugar until it reduces to 1/3 of its volume. Let it cool.
Shape the packets. Cut the brie cheese into 12 equal pieces. Cut each pastry sheet into three. Wrap each cheese piece with the pastry and bake at 180C for 5 minutes, until golden and the cheese is melted inside.
Plate and serve. Drizzle each plate with the reduced balsamic vinegar. Place three packets on top, alternating with watercress, onion, and mandarin segments. Dress with the prepared vinaigrette.