Sweet & salty Mini-pizzas with Brie & Camelina

2 tbsp. (30 ml) of roasted camelina seeds Signé caméline

3 tsp. (15 ml)of  camelina honey Signé caméline

3 tbsp. (45 ml) of virgin camelina oil Signé caméline

4 mini naan

1 yellow onion

8 tbsp. (120 ml) of red pepper jelly

9 oz (250 g) of brie cheese

4 oz (113 g) of a mix of fresh arugula and spinach

2 sprigs of rosemary

2 oz (56 g) of chopped walnuts

2 tbsp. (30 ml) of red wine vinegar

4 cloves of garlic

Salt and pepper

1. Preheat the oven to 450°F (230°C).
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 red wine vinegar and 2 tablespoons of camelina oil. Season with 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. Place the mini naan on a baking sheet and toast in the oven for 4 minutes. Turn the naan over. Spread the red pepper jelly over the grilled naan, garnish with caramelized onions and slices of brie. Put back in the 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 roasted walnuts.