Sunday, November 10, 2013

Brie and Crispy Bread Salad with Cranberry Dressing

Brie cheese is so heavenly and creamy and smooth and delicious.  If I happen to spot a recipe using Brie then it's pretty much guaranteed I'm going to feel compelled to make it.  Such is the case with this recipe for Donna Hay's Brie and Crispy Bread Salad with Cranberry Dressing

This recipe is for those of you, who like me, look for a way to make a sensible meal out of bread and cheese.  And by sensible I mean that I convinced myself this salad was healthy because it called for spinach and contained fruit.  Because really...all that brie cheese was just a little over a serving, right?  And that bread, well we have to have some carbs every once in awhile, right?  

However you rationalize it, this salad was delicious.  It hits a multitude of flavor and texture combinations and is very comforting and satisfying.  Plus, it is rather festive with the cranberry dressing.  Perfect for this time of year!

Brie & Crispy Bread Salad with Cranberry Dressing
Adapted from Donna Hay website
Serves 4

2 pieces flatbread*
olive oil, for brushing
250g brie, sliced
2 cups arugula or spinach leaves

Cranberry Dressing
¼ cup roughly chopped sweetened dried cranberries
2 tablespoons olive oil
2 tablespoons red wine vinegar
salt and pepper, to taste

*Note: I couldn't find flatbread so I used good quality country bread and grilled it in a pan

Every Sunday @ Kahakai Kitchen

Theme: In Season

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