Baked Brie toast

Chef William Eick
Matsu, Oceanside

“I’ve been craving this one a lot lately. It has a great balance of sweet, savory and some light spice from the mustard and fresh greens. You can easily turn it into a sandwich by adding another piece of toast on top," says chef William Eick.

Ingredients

4 oz. triple-cream Brie
2 slices sourdough
Butter, for toasting
4 tbsp. raspberry jam
2 tbsp. whole-grain Dijon mustard
3 cups arugula

Instructions

Preheat oven to 350 degrees. Place Brie on a baking sheet and bake until soft and runny, about 10 to 15 minutes.

Meanwhile, toast one side of each slice of sourdough in a skillet with butter until golden. Spread jam and mustard on the untoasted sides, then spread the baked Brie. Top with arugula.

Serves 4 to 6