A split baguette is spread with a creamy brie cheese and cucumber ranch dressing mixture and filled with layers of lettuce leaves, slices of cucumber and cheese, fresh raspberries, sliced strawberries and toasted chopped pecans.

Berry, Cucumber and Brie Baguette

6 ounces Brie cheese, rind removed, cubed
1/3 cup prepared cucumber ranch dressing
1 (16-ounce) loaf sourdough French or Italian bread
Lettuce leaves, for sandwiches
1 cup sliced cucumber
12 thin slices fontina, Havarti, Swiss, or Colby cheese (or any combination)
3/4 cups fresh raspberries
3/4 cups sliced fresh strawberries
1/3 cup chopped toasted pecans

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

Makes 6 servings.

Recipe and photograph provided courtesy of Wisconsin Milk Marketing Board, Inc.