Brie Cheese and Grape Baguette

Margie Bruner - Glory Kitchenby: Margie Bruner, owner of Glory Kitchen
instagram: @glorykitchen

Talk about a delicious twist on a cheese sandwich… it’s a little sweet, a little tangy, a lot of herb flavor, and gooey melted french cheese on a crisp and toasted french roll.  Brie cheese is a soft, creamy cow’s milk cheese named after the Brie region in France.  The creaminess is sandwiched inside a rind of mold which is typically eaten.  The flavor of the mold is often dependent upon the quality of ingredients used and the period of time it is aged, typically four to five weeks. Brie pairs well with french herbs, and in this case, a bit of sweetness from the currants found in our Provence nut blend and the crunchiness from the cashew nuts.

If you like soft, stretchy cheese, you will love this sweet tasting brie cheese and grape baguette filled with fresh greens, peppery red onion, and juicy red grapes.  These are not your typical sandwich fixings – they go beyond what you would expect in a french baguette and the sweet, tangy flavors are a perfect match. The next time you find yourself in a rut for lunch ideas, slice up some fresh, delicious grapes and fill up a wonderful loaf of bread with herbaceous french flavors.

Brie Cheese and Grape Baguette

Yield: 4 servings

Ingredients

  • Provence nut & spice mix
  • 1 bunch of red seedless grapes
  • 1 wheel brie cheese
  • fresh arugula
  • red onion, sliced thin
  • balsamic vinegar
  • olive oil
  • sea salt
  • pinch of sugar
  • french baguette

Instructions

  1. Slice the french baguette into 4 pieces. If it is rather small, you may need two baguettes and slice each one in half. Take each individual piece and slice them open. Brush the inside (both sides) with olive oil, sprinkle with sea salt and toast under the broiler until they are lightly browned. Remove and allow to cool.
  2. Slice the grapes in half and set aside in a bowl.
  3. Into a mixing bowl, add 1 ½ tablespoons olive oil, 1 ½ tablespoons balsamic vinegar, 2 teaspoons Provence nut & spice mix, a pinch of sea salt, and a pinch of sugar. Whisk together until the dressing is incorporated. Take a couple of large handfuls of arugula, the sliced grapes, and about ¼ of the red onion (sliced thinly) and add into the mixing bowl with the dressing. Toss to coat all the lettuce, grapes and onion.
  4. Take thick slices of the brie cheese and layer them onto the inside of the toasted baguette loaves. Place these under the broiler just until the cheese is soft and melted. Remove from oven, stuff each baguette with the grape and arugula mixture and serve hot. Enjoy!

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Brie Cheese and Grape Baguette
Brie Cheese and Grape Baguette