Sunday, November 21, 2010

Brie and Crispy Bread Salad with Cranberry Dressing

A great recipe for the holidays!


· 2 pieces flat bread

· olive oil, for brushing

· 250g brie, sliced

· 2 cups wild rocket (arugula) leaves or baby spinach

· ¼ cup roughly chopped sweetened dried cranberries

· 2 tablespoons olive oil

· 2 tablespoons red wine vinegar

· sea salt and cracked black pepper

To make the dressing, combine the cranberries, olive oil, vinegar and salt and pepper in a bowl.

Preheat the oven to 400. Brush the bread with the oil, bake on a baking sheet for 4-5 minutes until it’s golden and crispy. Allow the bread to cool, and then break into bite sized pieces. Divide the brie, spinach (or arugula) and bread between the plates and drizzle with dressing.

Serves 4

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