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

Salad

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

To make the cranberry dressing, place the cranberries, oil, vinegar, salt and pepper in a bowl and stir to combine. Set aside.

Preheat the oven to 200°C/400F.  Brush the bread with the oil and place on a baking tray. Bake for 4–5 minutes or until golden and crispy. Allow to cool and break into small pieces. To assemble the salad, divide the brie, arugula or spinach, and bread between serving plates and drizzle with the cranberry dressing.

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