Saturday, December 25, 2010

Brie and crispy bread salad with cranberry dressing


2 pieces flat bread
olive oil, for brushing
250g brie, sliced
2 cups wild rocket (arugula) leaves
cranberry dressing
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 cranberry dressing, place the cranberries, oil, vinegar, salt and pepper in a bowl and stir to combine. Set aside.
Preheat the oven to 200°C (390°F). Brush the bread with the oil and place on a baking tray. Bake for 4–5 minutes or until golden and crispy. Allow to cool and break into small pieces. To assemble the salad, divide the brie, rocket and bread between serving plates and drizzle with the cranberry dressing. Serves 4.


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