Deconstructed Turkey & Brie Sandwich

January 15, 2021
1 Ratings
Photo by Marissa Mullen
  • Prep time 15 minutes
  • Cook time 30 minutes
  • Serves 4
Author Notes

One 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.
Marissa Mullen

Test Kitchen Notes

Recipe by Marissa Mullen, Food52's Resident Cheese Plater —The Editors

What You'll Need
  • 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
  1. Create the plate by using the Cheese By Numbers method! Place two 3oz ramekins on a round 12" slate.
  2. Cheese - slice the brie lengthwise to make 5 even slices.
  3. 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.
  4. Produce - for the garlic, slice the top off of the bulb; drizzle with olive oil and season with salt and pepper. Wrap in foil and bake in the oven at 400F for 40 minutes until brown and soft.
  5. Crunch - add 4 slices of baguette to the plate, serve the rest on the side. Fill in the gaps with pistachios and walnuts.
  6. Dip - fill in the ramekins with fig jam and honey mustard.
  7. Garnish - add sprigs of rosemary and lemon thyme throughout the plate and finish with edible micro marigolds

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Marissa Mullen is a Brooklyn-based food stylist, recipe developer, photographer and cheese lover. She is the founder of That Cheese Plate and creator of the Cheese By Numbers method. She is also the author of the best-selling cookbook, That Cheese Plate Will Change Your Life, a step-by-step styling guide for crafting beautiful and delicious cheese plates as a form of creative expression. Featured on The Today Show, The Rachael Ray Show, Business Insider, Vox among others, Marissa is dedicated to bringing people together through creativity, food and entertainment.

1 Review

AntoniaJames January 18, 2021
That's simply gorgeous - and so appetizing. Wouldn't some cranberries fit right in here? No need to wait for Thanksgiving, given the availability of dried cranberries. I'm thinking I'd perk that fig jam up just a bit by stirring in some dried cranberries - even a 1:1 ratio.

Or you could replace fig jam with a little dried fruit chutney, along the lines of this
With the honey mustard on the platter, I'd dial down the mustard in that chutney.

Either way, that plate is an inspiration. ;o)

P.S. I often tuck dried cranberries into the nooks and crannies of cheese plates like this, as they add so much color, and the sweet-tart bursts of flavor go so well with cheese and charcuterie.