For this recipe, a toasted sourdough baguette is stuffed with thick slices of rich brie, tart cranberry jam, crunchy walnuts and slices of onion caramelised in Rosemary & Thyme Butter. To top it off, it is served with an artichoke, cucumber, and green leaf salad dressed in a balsamic vinaigrette.
Brie & Cranberry Baguette With An Artichoke Salad And Rosemary & Thyme Butter
Hands-on Time: 20 minutes
Overall Time: 35 minutes
Serves: 2 People
60g Parmalat’s Rosemary & Thyme Butter
1 red onion, peeled & roughly sliced
20 g walnuts, roughly chopped
2 sourdough baguettes, sliced in half lengthways
30 ml balsamic vinegar
40 g green leaves, rinsed
50 g artichoke hearts, drained & cut into bite-sized pieces
100 g cucumber, cut into half-moons
125 g brie cheese, sliced
60 ml cranberry jam
Oil (cooking, olive or coconut)
Salt & Pepper
Place a pan over medium heat with a drizzle of oil and Parmalat’s Rosemary & Thyme Butter. When hot, fry the sliced onion until caramelised, 8-10 minutes (shifting occasionally). At the halfway mark, add a sweetener. Remove from the pan, season, and cover.
While the onion is caramelising, place the chopped walnuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
Smear the cut-sides of the baguettes with butter or drizzle with oil. Return the pan to medium heat. When hot, add the baguettes, cut-side down, and toast until browned, 1-2 minutes per side.
In a salad bowl, combine the vinegar, a drizzle of olive oil, a sweetener, and seasoning. Toss through ½ the rinsed green leaves, the artichoke pieces, the cucumber half-moons, and ½ the toasted walnuts.
Top the bottom half of the toasted baguettes with the remaining green leaves, the brie slices, and the caramelised onion. Dollop over the cranberry jam, and sprinkle over the remaining walnuts. Close up the baguettes and serve wutg the dressed salad.