Sweet and savory mini-pizzas with brie and camelina

2 tbsp. (30ml) Signé Caméline roasted camelina seeds

3 tsp. (5ml) Camelina Honey Signé Caméline

3 tbsp. (45ml) Camelina Oil Signé Caméline

4 Greek pitas

1 yellow onion

8 tbsp. (120 mL) red pepper jelly

250g of brie cheese

113g mixed arugula and spinach

2 sprigs of rosemary

56g of chopped walnuts

2 tbsp. (30 mL) red wine vinegar

4 cloves of garlic

Salt and pepper

1. Preheat the oven to 450F.
2. Slice the onion, mince the garlic, chop 2 tablespoons of rosemary and cut the brie into slices (1.25 cm or 1/2 inch) on a board.
3. In a pan, heat the onion with 1 tablespoon of camelina oil. Cook for 3-4 minutes or until the onions are soft and add the garlic and camelina honey. Continue cooking for 4 minutes, until the onions are golden brown. Reserve.
4. In a bowl, whisk the vinegar and 2 tablespoons of camelina oil. Salt and pepper. Reserve.
5. In a dry pan over medium heat, toast the roasted camelina seeds, chopped walnuts, rosemary and 1 teaspoon of honey for 4 minutes. Be careful not to burn the food. Remove once the nuts are roasted.
6. Arrange the pitas on baking sheets and toast in the oven for 4 minutes. Turn the pitas over. Spread the red pepper jelly over the grilled pitas, garnish with caramelized onions and slices of brie. Return to oven for 4 minutes to melt cheese.
7. While the pizzas are cooking, add the arugula and spinach mixture to the previously prepared vinaigrette.
8. Cut the pizzas into quarters. Top with the arugula and spinach mixture. Sprinkle with the mixture of camelina seeds, rosemary and walnuts.