We’ve got a gift for you, Chef, courtesy of Parmalat! A toasted sourdough baguette is stuffed with thick slices of rich brie, tart cranberry jam, crunchy walnuts and slices of onion caramelised in Parmalat’s Rosemary & Thyme Butter. Served with an artichoke, cucumber, and green leaf salad dressed in a balsamic vinaigrette. A thymeless and un-brie-lievable classic!
Parmalat’s Brie & Cranberry Baguette
Parmalat’s Brie & Cranberry Baguette
with an artichoke salad & Parmalat’s Rosemary & Thyme Butter
Hands on Time: 15 - 30 minutes
Overall Time: 30 - 45 minutes
Ingredients:
- Artichoke Hearts
- Balsamic Vinegar
- Brie Cheese
- Cranberry Jam
- Cucumber
- Green Leaves
- Parmalat’s Rosemary & Thyme Butter
- Red Onion
- Red Onions
- Sourdough Baguette
- Sourdough Baguettes
- Walnuts
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
- Butter (optional)
CARAMELISED ONIONS
Place a pan over medium heat with a drizzle of oil and Parmalat’s Rosemary & Thyme Butter. When hot, fry the sliced onion until caramelised, 8-10 minutes (shifting occasionally). At the halfway mark, add a sweetener. Remove from the pan, season, and cover.
NUTS FOR WALNUTS
While the onion is caramelising, place the chopped walnuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
CRISPY BAGUETTE
Smear the cut-sides of the baguette with butter or drizzle with oil. Return the pan to medium heat. When hot, add the baguette, cut-side down, and toast until browned, 1-2 minutes.
ARTICHOKE SALAD
In a salad bowl, combine the vinegar, a drizzle of olive oil, a sweetener, and seasoning. Toss through ½ the rinsed green leaves, the artichoke pieces, the cucumber half-moons, and ½ the toasted walnuts.
ASSEMBLE!
Top the bottom half of the toasted baguette with the remaining green leaves, the brie slices, and the caramelised onion. Dollop over the cranberry jam, and sprinkle over the remaining walnuts. Close up the baguette and side with the dressed salad. Enjoy, Chef!
Parmalat’s Rosemary & Thyme Butter - 30g
Red Onion - 1
Walnuts - 10g
Sourdough Baguette - 1
Balsamic Vinegar - 15ml
Green Leaves - 20g
Artichoke Hearts - 25g
Cucumber - 50g
Brie Cheese - 60g
Cranberry Jam - 30ml
CARAMELISED ONIONS
Place a pan over medium heat with a drizzle of oil and Parmalat’s Rosemary & Thyme Butter. When hot, fry the sliced onion until caramelised, 8-10 minutes (shifting occasionally). At the halfway mark, add a sweetener. Remove from the pan, season, and cover.
NUTS FOR WALNUTS
While the onion is caramelising, place the chopped walnuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
CRISPY BAGUETTE
Smear the cut-sides of the baguettes with butter or drizzle with oil. Return the pan to medium heat. When hot, add the baguettes, cut-side down, and toast until browned, 1-2 minutes.
ARTICHOKE SALAD
In a salad bowl, combine the vinegar, a drizzle of olive oil, a sweetener, and seasoning. Toss through ½ the rinsed green leaves, the artichoke pieces, the cucumber half-moons, and ½ the toasted walnuts.
ASSEMBLE!
Top the bottom half of the toasted baguettes with the remaining green leaves, the brie slices, and the caramelised onion. Dollop over the cranberry jam, and sprinkle over the remaining walnuts. Close up the baguettes and side with the dressed salad. Enjoy, Chef!
Parmalat’s Rosemary & Thyme Butter - 60g
Red Onion - 1
Walnuts - 20g
Sourdough Baguettes - 2
Balsamic Vinegar - 30ml
Green Leaves - 40g
Artichoke Hearts - 50g
Cucumber - 100g
Brie Cheese - 125g
Cranberry Jam - 60ml
CARAMELISED ONIONS
Place a pan over medium heat with a drizzle of oil and Parmalat’s Rosemary & Thyme Butter. When hot, fry the sliced onion until caramelised, 12-15 minutes (shifting occasionally). At the halfway mark, add a sweetener. Remove from the pan, season, and cover.
NUTS FOR WALNUTS
While the onion is caramelising, place the chopped walnuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
CRISPY BAGUETTE
Smear the cut-sides of the baguettes with butter or drizzle with oil. Return the pan to medium heat. When hot, add the baguettes, cut-side down, and toast until browned, 1-2 minutes.
ARTICHOKE SALAD
In a salad bowl, combine the vinegar, a drizzle of olive oil, a sweetener, and seasoning. Toss through ½ the rinsed green leaves, the artichoke pieces, the cucumber half-moons, and ½ the toasted walnuts.
ASSEMBLE!
Top the bottom half of the toasted baguettes with the remaining green leaves, the brie slices, and the caramelised onion. Dollop over the cranberry jam, and sprinkle over the remaining walnuts. Close up the baguettes and side with the dressed salad. Enjoy, Chef!
Parmalat’s Rosemary & Thyme Butter - 90g
Red Onions - 2
Walnuts - 30g
Sourdough Baguettes - 3
Balsamic Vinegar - 45ml
Green Leaves - 60g
Artichoke Hearts - 75g
Cucumber - 150g
Brie Cheese - 185g
Cranberry Jam - 90ml
CARAMELISED ONIONS
Place a pan over medium heat with a drizzle of oil and Parmalat’s Rosemary & Thyme Butter. When hot, fry the sliced onion until caramelised, 12-15 minutes (shifting occasionally). At the halfway mark, add a sweetener. Remove from the pan, season, and cover.
NUTS FOR WALNUTS
While the onion is caramelising, place the chopped walnuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
CRISPY BAGUETTE
Smear the cut-sides of the baguettes with butter or drizzle with oil. Return the pan to medium heat. When hot, add the baguettes, cut-side down, and toast until browned, 1-2 minutes.
ARTICHOKE SALAD
In a salad bowl, combine the vinegar, a drizzle of olive oil, a sweetener, and seasoning. Toss through ½ the rinsed green leaves, the artichoke pieces, the cucumber half-moons, and ½ the toasted walnuts.
ASSEMBLE!
Top the bottom half of the toasted baguettes with the remaining green leaves, the brie slices, and the caramelised onion. Dollop over the cranberry jam, and sprinkle over the remaining walnuts. Close up the baguettes and side with the dressed salad. Enjoy, Chef!
Parmalat’s Rosemary & Thyme Butter - 120g
Red Onions - 2
Walnuts - 40g
Sourdough Baguettes - 4
Balsamic Vinegar - 60ml
Green Leaves - 80g
Artichoke Hearts - 100g
Cucumber - 200g
Brie Cheese - 250g
Cranberry Jam - 125ml
Woolies Products in this dish
