ne of my favorite sandwiches to make is a turkey, brie and apple sandwich. The creamy, mushroomy notes from the brie paired with the savory turkey, finished off with a refreshing, sweet apple is a beautiful tasting experience. Last spring in the peak of COVID lockdown, I experimented with many meat-styling techniques. This is when the “turkey flower” was born. In addition to these “flowers”, this plate is complete with all of the accoutrements you need to make a delicious sweet or savory bite for lunchtime snacking.
- 8 ounces french Brie, sliced
- 4 deli slices of turkey
- 1 green apple
- 1 head of garlic, roasted
- 2 ounces fresh spinach
- 1 bunch red grapes
- 1 baguette, sliced
- 2 ounces shelled and roasted pistachios
- 2 ounces chopped walnuts
- 3 ounces fig jam
- 3 ounces honey mustard
- Rosemary, lemon thyme and micro marigolds to garnish
- Create the plate by using the Cheese By Numbers method! Place two 3oz ramekins on a round 12″ slate.
- Cheese – slice the brie lengthwise to make 5 even slices
- Meat – create the turkey flowers. Cut a slice of turkey directly in half. Place one half over the other, facing the same direction, about half way across. Fold the rounded edge down to the flat cut edge. Roll up into a flower shape and secure with a toothpick.
- Produce – for the garlic, slice the top off of the bulb and drizzle with olive oil, salt and pepper. Wrap in foil and bake in the oven at 400F for 40 minutes until brown and soft
- Crunch – add 4 slices of baguette to the plate, serve the rest on the side. Fill in the gaps with pistachios and walnuts
- Dip – fill in the ramekins with fig jam and honey mustard
- Garnish – add sprigs of rosemary and lemon thyme throughout the plate and finish with edible micro marigolds