1hr 37min prep: 7min cook: 1hr 30min
Elegant and delicious, this appetizer is sure to impress for any special occasion.Notes:
- Ideally, use two different-sized sheet pans—the smaller one to hold the puff pastry and the larger one to set on top and keep the puff pastry from rising too high as it bakes.
Pomegranate seeds can often be found in the produce section, already free from the fruit. This is a huge time saver. If you can’t find them, buy 1 pomegranate, cut it in half, then break apart the flesh to remove the seeds.
Remember to defrost the puff pastry ahead of time, according to package instructions.
Ingredients
Produce
- Baby Arugula — 3 Cups
- Pomegranate Seeds — 3 Tablespoons
- Red Grapes, Seedless — 2 1⁄2 Cups
Cheese & Lunchmeat
- Brie Cheese, Wheel — 1 ( 8 Ounces )
Frozen
- Puff Pastry Sheets, Defrosted — 1
Spice & Baking
- Black Pepper
- Brown Sugar — 2 Tablespoons
- Flour — 2 Tablespoons
- Kosher Salt
Condiments, Oils & Dressings
- Champagne Vinegar — 1 Tablespoon
- Extra Virgin Olive Oil — 2 Teaspoons
Beverages
- Pomegranate Juice — 2⁄3 Cup
Equipment
Kitchen Supplies
- Parchment Paper
Appliances
- Oven
- Stove Top
Cooking Equipment
- Chef’s Knife
- Cutting Board
- Measuring Cups
- Measuring Spoons
- Mixing Bowl, Large
- Saucepan, Small (1 1/2 QT Or Smaller)
- Sheet Pan — 2
Prep Steps
- Cut Brie into 1/4 inch thick strips and trim off the white rind.
- Slice grapes to measure the indicated amount. Place in a small saucepan.
Cook Steps
- Add brown sugar and pomegranate juice to the saucepan of grapes. Set over low heat and simmer until sauce is reduced and grapes are very tender, about [35-45 minutes]. Stir often.
- Preheat the oven to 400 degrees.
- Prepare one sheet pan with parchment paper. If you have different-sized sheet pans, use the smaller sheet pan for this part.
- Unfold the defrosted puff pastry onto a clean, lightly floured surface. Cut the puff pastry into rectangles, about 2.5 x 4.5 inches in size. You need 2 per serving. Place on the prepared sheet pan.
- Place another sheet of parchment paper on top of the puff pastry rectangles. Place a larger sheet pan on top of this. You want a larger sheet pan so it rests on the edges of the bottom pan, rather than setting inside of it and laying directly on top of the puff pastry. This will keep the puff pastry from puffing up as it cooks.
- Place the puff pastry in the preheated oven. Bake for [15 minutes], then remove the top sheet pan and the top layer of parchment paper. Place back in the oven and bake for another 3-5 minutes until golden brown.
- Once the puff pastry rectangles are out of the oven, remove half from the sheet pan and set aside.
- Lay two strips of Brie side by side on top of the puff pastry rectangles that are on the sheet pan. Place the tray back in the oven and bake until cheese is very soft and starting to melt, about [2 minutes].
- Place arugula in large mixing bowl. Drizzle with olive oil and champagne vinegar. Season with salt and pepper, then toss to coat evenly.
- Place the reserved puff pastry pieces on top of the melted cheese. Press in so they adhere to the cheese. Place one napoleon on each dinner plate, and arrange a neat pile of arugula next to it.
- Once the grape and pomegranate compote has cooked down and grapes are very tender, stir in pomegranate seeds. Keep warm over very low heat until ready to serve.
- Scoop some of the grape and pomegranate compote on top of each napoleon. Drizzle some of the juice from the compote mixture over the arugula leaves for color. Serve immediately.