Berry, Cucumber and Brie Baguette
- 6 ounces Brie cheese, rind removed, cubed
- ⅓ cup prepared cucumber ranch dressing
- 1 (16-ounce) loaf sourdough French or Italian bread
- Lettuce leaves
- 1 cup sliced cucumber
- 12 thin slices fontina, Havarti, Swiss, or Colby cheese (any combination)
- ¾ cups fresh raspberries
- ¾ cups sliced fresh strawberries
- ⅓ cup chopped pecans
Instructions:
These Berry, Cucumber and Brie Baguettes are excellent for tea parties and showers.
- In a medium bowl, combine the Brie and the dressing; mix to coat. Slice the bread in half horizontally. Hollow out the bottom half, leaving a ¾-inch shell. Spread the Brie mixture on the bottom. Top with the lettuce leaves, cucumber slices, cheese slices, raspberries, strawberries, and pecans. Replace the top of the bread; secure with long wooden picks. Slice into individual servings. Serve immediately, or pack the ingredients into containers to assemble later.