It’s Crazy Ingredient Challenge time! This is a favorite as usual…. two ingredients voted on and chosen to use in a new creative recipe. This month, I took those ingredients and used them to make a delicious fall appetizer. What are those ingredients you ask? Well keep on reading and find a yummy recipe using these two unique ingredients.
This month’s Crazy Ingredient Challenge ingredients were Apples and Rosemary. Say what???
My first thought was muffins. I think chopped apples in muffins are incredible and my mind was wondering how to put this all together. But, after checking the fridge for what I had, I decided I needed to use some ham. So muffins went out the window.
This challenge was inspired by a sandwich I had once. It had rosemary bread, green apples, ham and brie. Well, hubby hates brie so if I wanted to eat some of it, I had to find another option. Enter Havarti cheese. It’s nice and creamy when it melts and most importantly, it’s not brie. So I ran with it.
This one starts with refrigerated pie crust. They come in a two-pack in the grocery store so after you make one, you’ll have another crust to make a second. It’s good to have on hand anyway!
To start, gently roll it out on a sheet of parchment on a baking sheet. Preheat oven to 350 degrees. Chop up 4-5 slices of deli ham lunch meat into bite sized pieces and lay it in the center. Leave plenty of space around it. Then, chop up 3-4 ounces of brie (or Havarti if you hate brie). Lay the cheese over the ham.
Brush the top edges of the pie crust with an eggwash made from 1 large egg (beaten), a tablespoon of water and a tablespoon of melted butter.
Sprinkle the egg wash with chopped rosemary. One large sprig with the stem removed will do it.
Place in the oven and bake for 45-50 minutes at 350. Then slice and serve.
I love this fall appetizer and I love this challenge!!!
Check out the links below to see what our chefs created with our ingredients.