Toasted Apple-Pecan Brie Sandwiches

• 3 tablespoons butter
• 4 Granny Smith apple - peeled, cored and sliced
• 1/2 cup packed brown sugar
• 1 teaspoon ground cinnamon
• 1/4 cup chopped pecans
• 4 slices sourdough bread
• 2 tablespoons butter
• 6 ounces Brie cheese, cut into long, even slices
• 1 pinch ground cinnamon, for dusting

DIRECTIONS

1. Melt 3 tablespoons of butter in a large skillet over medium heat. Add the apples; cook and stir until tender, 7 to 8 minutes. Stir in the brown sugar, 1 teaspoon of cinnamon and pecans and continue to cook for 1 to 2 minutes longer. Remove from the heat and set aside.
2. Preheat the oven's broiler.
3. Cut the slices of bread in half if they are very large and toast lightly. Spread the remaining butter on to one side of each piece of bread. Place two slices of brie cheese onto the unbuttered side of each piece of bread. Top with a generous scoop of the apple mixture. Place the open face sandwiches onto a baking sheet.
4. Broil until the cheese has melted, about 1 minute. Sprinkle with additional cinnamon if desired.

Orange, Goat Cheese and Wild Mushrom Stuffed Turkey Breast

Prep time: 15 minutes
Makes: about 4 servings
Cooking Time: 70 minutes
Freezing: not recommended
Ingredients:
1 onion, thinly sliced
1 cup (250 mL) mushrooms (cremini, shiitake, portobello) , thinly sliced
1 tsp (5 mL) butter
1 1-1 1/2 lb (450 g-680 g) boneless turkey breast, pounded thin
2 tbsp (30 mL) goat cheese, softened
1 tbsp (15 mL) chopped fresh rosemary
2 tbsp (30 mL)  Pure Orange Marmalade
Salt and pepper to taste

Glaze:

1 tbsp (15 mL) chopped fresh rosemary
3 tbsp (45 mL)  Pure Orange Marmalade
1 tsp (5 mL) Dijon mustard

Directions:

1. Preheat oven to 375°F (190°C). Line a rimmed baking sheet with parchment paper and cover with thinly sliced onion. Set aside. Meanwhile, cook mushrooms in butter in medium sized skillet until wilted and liquid evaporates. Season with salt and pepper. Set aside to cool.
2. Place turkey breast skin side down on prepared baking sheet. Season with salt and pepper. Combine cooked mushrooms, goat cheese, rosemary and marmalade. Spread on turkey breast. Roll jelly roll and tie with kitchen twine or use metal skewers to secure filling. Turn so that it is seam side down. Combine glaze ingredients and brush over turkey breast.
3. Cook in preheated oven 60-65 minutes or until it reaches an internal temperature of 165°F (74°C). Remove from oven, cover with foil and let sit for 10 minutes before slicing.