Recipe & Cheese board

Président Brie & Quince Jam Tartine

Pair the indulgent taste of Président Brie with the crispness of quince jam for a simple nosh at your next gathering.

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Prep Time
12 min
  • 1 whole wedge Président Brie (or Triple Crème Brie)
  • 4 whole slices whole grain bread
  • 3 whole figs, fresh or dried
  • 1 package jar quince jam

  • 1 cup arugula

  • 1 tbsp toasted cacao nibs
  1. Toast whole grain bread
  2. Spread quince jam on toasted bread.
  3. Slice Président Brie wedge into bite-size pieces.
  4. Place Brie on quince jam.
  5. Slice figs and add atop Brie slices
  6. Top with arugula and cacao nibs.
  7. Slice diagonally to serve.

Explore The Pairing


Arugula is a leafy green vegetable from the Eruca sativa plant. The plant also produces edible flowers, seed pods and mature seeds. Grown in the Mediterranean region, it was considered an aphrodisiac in ancient Roman times.

Quince Jam

Most varieties of quince are too hard and sour to be eaten raw and require cooking, making them ideal for jams, jellies or quince pudding. The word “marmalade” derives from the Portuguese word for quince, marmelo.


Can’t get your hands on any quince jam? Try substituting fig jam in your recipe.

Recipe by
Chef Gavin Kaysen is executive chef and owner of Spoon and Stable Restaurant in Minneapolis, a 2015 James Beard Award Finalist for Best New Restaurant. Prior to opening Spoon and Stable, Chef Kaysen was chef de cuisine at Café Boulud in New York City, where he was the 2008 recipient of the James Beard Foundation’s coveted Rising Star Award. Under his leadership, the restaurant was also awarded a star by the prestigious Michelin Guide.
Learn more about Gavin Kaysen