Brie, Fig & Arugula Mini Pizzas
Servings
Prep Time
Cook Time
Ready In
Recipe: #9734
May 31, 2013
Categories: Pizza, Dairy, Cheese, Fruit, Figs, Appetizers, Budget-Friendly, Easy/Beginner Cooking, Quick Meals, Birthday, Christmas, Easter, Entertaining, Ladies Luncheon, Mother's Day, Regional Holiday, Thanksgiving, Oven Bake, Vegetarian more
"The combination of Brie and fig jam is wonderful. Easy to make and they will disappear very quickly. The mini whole wheat pitas are the two bite size. I think this recipe was originally posted in a Canada Living magazine using gorgonzola cheese. If your brie is not spreadable (depends on type you are using) then slice thin pieces and place on the pitas. I also use a very thin large pita cut into 12 pieces."
Ingredients
Nutritional
- Serving Size: 1 (79.1 g)
- Calories 211.7
- Total Fat - 4.9 g
- Saturated Fat - 2.2 g
- Cholesterol - 8.2 mg
- Sodium - 418.5 mg
- Total Carbohydrate - 31.6 g
- Dietary Fiber - 1.7 g
- Sugars - 3.3 g
- Protein - 9.8 g
- Calcium - 298.5 mg
- Iron - 2.3 mg
- Vitamin C - 0.3 mg
- Thiamin - 0.3 mg
Step 1
Spread the brie cheese on the pitas, Spread on the fig jam, sprinkle with the thyme.
Step 2
Place on a baking sheet, pre-heat oven to 350F.
Step 3
Bake for 6-8 minutes or until the cheese has melted.
Step 4
Meanwhile, toss together, the arugula, oil and lemon juice.
Step 5
Place the leaves on the baked pitas, Enjoy.
Tips & Variations
No special items needed.
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