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Berry, Cucumber and Havarti Baguette

Prep Time: 10 Minutes
Cook Time: N/A
Yield: 2 Servings


6 ounces Wisconsin brie cheese, rind removed, cubed

1/3 cup prepared cucumber ranch dressing

1 loaf (16 ounces) sourdough French or Italian bread

Lettuce leaves, for sandwiches

1 cup sliced cucumber

12 thin slices Wisconsin fontina, havarti, swiss, or colby cheese (or any combination)

3/4 cups fresh raspberries

3/4 cups sliced fresh strawberries

1/3 cup chopped pecans


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 3/4-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.

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