What are the main ingredients in Vegetarian Brie & Cranberry Ciabattini?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey, Butter (optional)

What is the nutritional information of Vegetarian Brie & Cranberry Ciabattini?

Calories: 893, Carbs: 96 grams, Fat: grams, Protein: 32.7 grams, Sugar: 30.6 grams, Salt: 1414 grams

How do I prepare Vegetarian Brie & Cranberry Ciabattini?

PLATE UP PERFECTION: Top the toasted ciabattini halves with the remaining green leaves, the brie slices, and the caramelised onions. Side with the salad. Crumble the feta over the salad and drizzle with the balsamic reduction. CARAMELISED ONIONS & CRANBERRIES: Place a pan over medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the onions until caramelised, 8-10 minutes (shifting occasionally). At the halfway mark, add a sweetener (to taste). In the final 1-2 minutes, mix through the cranberries. Remove from the pan, season, and cover. TOASTED CIABATTINI: Halve the ciabattinis and spread butter (optional) or oil over the cut sides. Place a pan over medium heat. When hot, toast the ciabattinis, cut-side down, until golden, 1-2 minutes. APPLE & WALNUT SALAD: In a salad bowl, combine ½ the rinsed green leaves, the cucumber half-moons, the apple slices, and the walnuts.

What should be prepared from my kitchen to make Vegetarian Brie & Cranberry Ciabattini?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey, Butter (optional)

Vegetarian Brie & Cranberry Ciabattini

Craving something special but not in the mood for a long, complicated cook? This one-pan wonder dish is the best of both worlds: quick, delicious, and even vegetarian! Toasted ciabattini is topped with caramelised onion & cranberries, brie, fresh greens, & a balsamic reduction. Sided with an apple & walnut salad.

Vegetarian Brie & Cranberry Ciabattini

with an apple & walnut salad

Hands on Time: 20 - 25 minutes

Overall Time: 20 - 25 minutes

Download the Recipe for 2

Ingredients:

Apple
Apples
Balsamic Reduction
Brie Cheese
Ciabattini
Ciabattinis
Cucumber
Danish-style Feta
Dried Cranberries
Green Leaves
Sliced Onions
Walnuts

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Sugar/Sweetener/Honey
Butter (optional)

Photo of Vegetarian Brie & Cranberry Ciabattini

Serves 1

CARAMELISED ONIONS & CRANBERRIES
Place a pan over medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the onions until caramelised, 8-10 minutes (shifting occasionally). At the halfway mark, add a sweetener (to taste). In the final 1-2 minutes, mix through the cranberries. Remove from the pan, season, and cover.
TOASTED CIABATTINI
Halve the ciabattini and spread butter (optional) or oil over the cut sides. Place a pan over medium heat. When hot, toast the ciabattini, cut-side down, until golden, 1-2 minutes.
APPLE & WALNUT SALAD
In a salad bowl, combine ½ the rinsed green leaves, the cucumber half-moons, the apple slices, and the walnuts.
PLATE UP PERFECTION
Top the toasted ciabattini halves with the remaining green leaves, the brie slices, and the caramelised onions. Side with the salad. Crumble the feta over the salad and drizzle with the balsamic reduction.

Sliced Onions - 75g
Dried Cranberries - 20g
Ciabattini - 1
Green Leaves - 20g
Cucumber - 50g
Apple - 1
Walnuts - 10g
Brie Cheese - 60g
Danish-style Feta - 25g
Balsamic Reduction - 15ml

Download the Recipe

Serves 2

CARAMELISED ONIONS & CRANBERRIES
Place a pan over medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the onions until caramelised, 8-10 minutes (shifting occasionally). At the halfway mark, add a sweetener (to taste). In the final 1-2 minutes, mix through the cranberries. Remove from the pan, season, and cover.
TOASTED CIABATTINI
Halve the ciabattinis and spread butter (optional) or oil over the cut sides. Place a pan over medium heat. When hot, toast the ciabattinis, cut-side down, until golden, 1-2 minutes.
APPLE & WALNUT SALAD
In a salad bowl, combine ½ the rinsed green leaves, the cucumber half-moons, the apple slices, and the walnuts.
PLATE UP PERFECTION
Top the toasted ciabattini halves with the remaining green leaves, the brie slices, and the caramelised onions. Side with the salad. Crumble the feta over the salad and drizzle with the balsamic reduction.

Sliced Onions - 150g
Dried Cranberries - 40g
Ciabattinis - 2
Green Leaves - 40g
Cucumber - 100g
Apple - 1
Walnuts - 20g
Brie Cheese - 125g
Danish-style Feta - 50g
Balsamic Reduction - 30ml

Download the Recipe

Serves 3

CARAMELISED ONIONS & CRANBERRIES
Place a pan over medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the onions until caramelised, 10-12 minutes (shifting occasionally). At the halfway mark, add a sweetener (to taste). In the final 1-2 minutes, mix through the cranberries. Remove from the pan, season, and cover.
TOASTED CIABATTINI
Halve the ciabattinis and spread butter (optional) or oil over the cut sides. Place a pan over medium heat. When hot, toast the ciabattinis, cut-side down, until golden, 1-2 minutes.
APPLE & WALNUT SALAD
In a salad bowl, combine ½ the rinsed green leaves, the cucumber half-moons, the apple slices, and the walnuts.
PLATE UP PERFECTION
Top the toasted ciabattini halves with the remaining green leaves, the brie slices, and the caramelised onions. Side with the salad. Crumble the feta over the salad and drizzle with the balsamic reduction.

Sliced Onions - 225g
Dried Cranberries - 60g
Ciabattinis - 3
Green Leaves - 60g
Cucumber - 150g
Apples - 2
Walnuts - 30g
Brie Cheese - 180g
Danish-style Feta - 75g
Balsamic Reduction - 45ml

Download the Recipe

Serves 4

CARAMELISED ONIONS & CRANBERRIES
Place a pan over medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the onions until caramelised, 12-15 minutes (shifting occasionally). At the halfway mark, add a sweetener (to taste). In the final 1-2 minutes, mix through the cranberries. Remove from the pan, season, and cover.
TOASTED CIABATTINI
Halve the ciabattinis and spread butter (optional) or oil over the cut sides. Place a pan over medium heat. When hot, toast the ciabattinis, cut-side down, until golden, 1-2 minutes.
APPLE & WALNUT SALAD
In a salad bowl, combine ½ the rinsed green leaves, the cucumber half-moons, the apple slices, and the walnuts.
PLATE UP PERFECTION
Top the toasted ciabattini halves with the remaining green leaves, the brie slices, and the caramelised onions. Side with the salad. Crumble the feta over the salad and drizzle with the balsamic reduction.