top of page

Brie & Cranberry Baguette With An Artichoke Salad

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

Rhea Hsu

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

  • Water

  • Sugar/Sweetener/Honey

  • Butter (optional)



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.




bottom of page