' Crostinis with Melted Brie and Salmon Jam - Gregory Graham Wines

Crostinis with Melted Brie and Salmon Jam

Category : Soups and Appetizers


  • 1/4 cup dried ground mustard
  • 1/4 cup white granulated sugar
  • 3 tablespoons rice wine vinegar
  • 3 tablespoons prepared yellow mustard
  • 1 tablespoon sesame oil
  • 1 tablespoon soy sauce
  • 1 teaspoon paprika
  • ½ teaspoon cayenne
  • ½ pound sliced smoked salmon
  • 8 ounces Brie cheese, sliced as best as possible into ½ ounce slices
  • 1 large baguette, sliced and toasted until crunchy (usually 30+ pieces)


Mix the first eight ingredients together in the bowl of food processor. When combined, add the salmon and gently pulse until blended. Can be made ahead and stored for up to 3 days covered in the refrigerator. [Also delicious as a filling for ravioli and spread onto bagels with cream cheese!]

To assemble: Preheat oven to 400 degrees. Spread a piece of brie onto each crostini and place them onto a large cookie sheet. Toast in oven until cheese is melted. Remove from oven and top with salmon jam. Serve and enjoy with Gregory Graham Sauvignon Blanc!

Easy Whole Brie Recipe Variation:
Additional ingredients: 3 sheets of phyllo and fresh herbs butter and layer 3 sheets of phyllo dough. Mix the mustard ingredients above without the salmon. Do not cut the brie. Place ½ the mustard sauce above in the center of the phyllo, sprinkle with some fresh herbs, wrap the whole piece of brie with smoked salmon pieces and lay in the middle of the phyllo. Wrap and seal the entire package and flip over into a pretty oven safe dish. Drizzle with remaining mustard sauce and bake 15-20 minutes until golden brown. Serve with crackers or crostinis.

Wine Pairings