- 3 tablespoons dry mustard
- 1/2 cup sugar
- 1/4 cup rice wine vinegar
- 1/4 cup prepared yellow mustard
- 1 tablespoon sesame oil
- 2 tablespoons soy sauce
- 1 1/2 teaspoons sweet paprika
- Cayenne to taste
- 3 sheets phyllo dough (look for it in the frozen foods section of the supermarket)
- 3 tablespoons unsalted butter, melted
- 1/4 cup chopped fresh herbs, such as basil, chervil, parsley, and tarragon
- One 1/2-pound wheel Brie cheese
- 1/2 pound sliced smoked salmon
- Twenty-four 1-inch-thick slices French baguette
- 1/4 cup olive oil
- Preheat the oven to 400ºF. Line a baking sheet with parchment or waxed paper.
- In a large mixing bowl, whisk together the dry mustard, sugar, vinegar, yellow mustard, sesame oil, soy sauce, paprika, and cayenne. Mix thoroughly and set aside.
- Lay the 3 sheets of phyllo dough, stacked one on top of each other, on a flat surface. Brush the edges of the top sheet of dough with 1 tablespoon of the melted butter. In the center of the top sheet of dough, spread one fourth of the mustard sauce in a circle. Sprinkle with the herbs. Set aside.
- Season the cheese and salmon slices with salt and pepper. Wrap the brie with the sliced salmon, allowing the salmon slices to overlap. Place the salmon-wrapped Brie in the center of the mustard-herb circle. Fold two of the ends of phyllo in toward the center off the dough. Fold the remaining ends in, forming a package, and seal it completely. Place it, seam side down, on the baking sheet. Lightly brush the dough with the remaining 2 tablespoons meltedbutter. Bake until golden brown, 6 to 8 minutes. Cool for several minutes before slicing to serve.
- Toss the bread slices with the olive oil in a large mixing bowl. Season with salt and pepper. Lay the croutons on a baking sheet and bake until golden brown, 4 to 6 minutes.
- Serve the cheese on a platter with the croutons and the remaining mustard sauce.
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