Baked Brie Bread with Autumn Salad

Indulge in the flavors of fall with this baked brie bread topped with rich pumpkin butter and melted to perfection on slices of ciabatta. Finished with a crisp autumn apple, walnut, and cranberry salad, it’s the perfect appetizer to celebrate the season.

Course 30 minute meals, Appetizer, Holiday Recipes

Cuisine American

Keyword Baked Brie Bread with Autumn Salad

Prep Time 15

Cook Time 15

Servings Servings

Calories 237kcal

Author Bon Appeteach

Ingredients

1 loaf Ciabatta Bread sliced open
4 oz. Pumpkin Butter
8 oz Brie Cheese sliced thin

Autumn Salad Mixture

4 cups Arugula
1 Honey Crisp Apple cubed
1/4 cup Dried Cranberries
1/4 cup Pepitas
1/4 cup Candied Pecans

Dressing

1/4 cup Olive Oil
2 tbsp Apple Cider Vinegar
1 tbsp Honey or maple syrup
1 tbsp Dijon Mustard
1/2 tsp Salt
1/2 tsp Black Pepper
1/2 tsp Dried Thyme
1/2 Lemon juiced (over the top of the salad)

Instructions

Preheat the oven to 375 F.
Slice the ciabatta loaf open and spread the pumpkin butter onto each piece in an even layer.
Cut the brie cheese into think 1/4 inch thick strips and place them onto the bread.
Place each half of the bread onto a baking sheet and bake for 8-10 minutes or until the cheese has fully melted.
While the bread is baking, assemble the salad mixture by combining the arugula, apple, cranberries, pepitas, and candied pecans into a bowl.
Whisk all of the dressing ingredients together in a bowl and mix until combined, then drizzle the lemon juice over the top.
Toss the salad and the dressing together and set aside.
Remove the baked brie bread from the oven and top each side with the arugula mixture.
Slice into servable pieces and place on a platter and enjoy.

Nutrition