-
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
Continue After Advertisement
Ingredients
-
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
Directions
-
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; 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.
-
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
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.
See what other Food52ers are saying.