3 tablespoons quince paste:
3 tablespoons whole grain mustard:
1 leek:
1 tablespoon olive oil:
1 honey crisp apple, sliced:
2 cups wild arugula:
½ apple, thinly sliced:
Olive oil, as needed:
Pinch ground coriander:
Salt and pepper, to taste:
1 baguette:
¼ cup Real California butter:
1 wheel Real California Mt. Tam triple cream cheese, about 8 ounces:
Mix quince paste with mustard until thoroughly combined; set aside.
Clean and chop white part of leek. Heat oil in small sauté pan; add leek. Cook over low heat, stirring until leeks are melted and just lightly browned. Remove from heat and set aside.
Toss arugula and apple slices with olive oil, until lightly dressed; season to taste with coriander, salt and pepper. Set aside.
Slice baguette in half lengthwise. Brush each half with melted butter; toast buttered sides on griddle until golden brown.
Cut cheese into ¼ inch thick slices.
To serve, spread bottom half of baguette with melted leeks. Spread top half with quince mustard mixture. Lay cheese slices on top of melted leeks. Top with dressed arugula mixture. Place top of baguette on top; slice in thirds to serve.
Recipe developed by Aaron Wright, Side Street Kitchen, Point Reyes, CA
