Brie and Crispy Bread Salad with Cranberry Dressing

I’m trying to think if there is anything I like more than cheese.  Hmmmm.  Let me think…let’s see….  Nope!  Seriously, cheese is all that and then some.  I could have it for breakfast, lunch, dinner and any other snack times in between.

So, when Marcus from Ille de France Cheese contacted me and asked if I’d like some free cheese.  I thought it was a trap, a trick question.  I mean who doesn’t want free cheese?  But I nonchalantly replied, “Oh, okay” so that he wouldn’t think I was some sort of cheese pig.  Then I got to pick my cheese.  Oh my, the choices.  My head spun and the little synapses in my brain just darted from cheese to cheese like some sort of weird cheese pinball game.  So, I settled on Brie.  Always pleasing and so accommodating.  

Then, with my pleasing and accommodating cheese, I went to Donna Hay.  Did a quick search on Brie and found Brie and Crispy Bread Salad with Cranberry Dressing.   And in that wonderful, karma, all’s right in cooking land sort of way, I had everything I needed to make the recipe.  Not only did I have everything, but I had some just going stale bread that I had to absolutely use up that day!! 

Brie and Crispy Bread Salad with Cranberry Dressing

2 pieces flat bread

olive oil, for brushing

250g brie, sliced

2 cups wild rocket (arugula) leaves or baby spinach

¼ cup roughly chopped sweetened dried cranberries

2 tablespoons olive oil

2 tablespoons red wine vinegar

sea salt and cracked black pepper

To make the dressing, combine the cranberries, olive oil, vinegar and salt and pepper in a bowl.

Preheat the oven to 400.  Brush the bread with the oil, bake on a baking sheet for 4-5 minutes until it’s golden and crispy.  Allow the bread to cool, and then break into bite sized pieces.  Divide the brie, spinach (or arugula) and bread between the plates and drizzle with the dressing.

Serves 4

  

This will be my entry for Foodie Friday at Designs by Gollum!