Baguette and Berries with Brie Cheese
A crusty baguette filled with cubes of Brie dressed in orange marmalade with fresh raspberries, a mixture of salad greens and toasted pecans.
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.