Berry, Cucumber and Wisconsin Brie Baguette


6-oz.Brie cheese, rind removed, cubed
1/3 c. prepared cucumber ranch dressing
1 (16-oz.) loaf sourdough French or Italian bread
Lettuce leaves, for sandwiches
1 c. sliced cucumber\n12 thin slices Fontina, Havarti, Swiss, or Colby cheese (or any combination)
3/4 c. fresh raspberries
3/4 c. sliced fresh strawberries
1/3 c. chopped pecans

In a medium bowl, combine the Brie and the dressing; mix to coat. Slice the bread in half horizontally. Hollow out the bottom half, leaving a 3/4-inch shell. Spread the Brie mixture on the bottom. Top with the lettuce leaves, cucumber slices, cheese slices, raspberries, strawberries, and pecans. Replace the top of the bread; secure with long wooden picks. Slice into individual servings. Serve immediately, or pack the ingredients into containers to assemble later.

Makes 6 servings.

Recipes and images courtesy of © 2013 Wisconsin Milk Marketing Board, Inc.

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Berry, Cucumber and Wisconsin Brie Baguette

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