A crusty baguette filled with cubes of
brie dressed in orange marmalade with fresh raspberries, a mixture
of salad greens and toasted pecans.
Baguette and Berries
with Brie Cheese
1 (15-ounce) wheel of Wisconsin Brie Cheese,
at room temperature
1/3 cup orange marmalade
1 pint fresh raspberries
1/3 cup chopped pecans
French of sourdough baguette
5 ounces salad greens, such as arugula, watercress and/or spinach
Remove rind from Brie and cut into 1/2
inch cubes.
In bowl stir together Brie and orange
marmalade; fold in raspberries and pecans.
Slice bread in half horizontally. Hollow
out bottom half, leaving 3/4-inch shell. Spread Brie mixture
on bottom half. Top with enough salad greens to cover Brie and
fill inside of sandwich. Replace top bread; secure with toothpicks.
Cut into individual servings.
Makes 6 servings.
Adapted recipe and photograph courtesy
of Wisconsin Milk Marketing Board, Inc.
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