Appetizer French, American brie, triple creme brie, whole grain bread, figs, quince jam, arugula, cacao nibs, president brie and quince jam tartine, entertaining, fall, cheese pairings, appetizer, entertaining

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.

★ ★ ★ ☆ ☆
3.3 of 5 - 69 reviews
Prep Time
12 min
Servings
8
Ingredients
  • 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
Directions
  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

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.

Tip

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 two nationally recognized restaurants, Spoon and Stable in Minneapolis and Bellecour in Wayzata, Minnesota. He’s earned many of the culinary industry’s top honors, most recently winning the prestigious James Beard Award for Best Chef Midwest in 2018. Chef Kaysen serves as Team USA’s Vice President for the Bocuse D’or, the world-renowned culinary competition, in which the team took victory in 2017. Prior to opening his restaurants, he was chef de cuisine at Café Boulud in New York City, where he was the 2008 recipient of the James Beard Rising Star Award, and helped the restaurant earn a star from the illustrious Michelin Guide. Chef Kaysen has brought his renowned expertise to his partnership with Président Cheese since 2015.
Learn more about Gavin Kaysen