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Marbré of Vaudreuil Brie and dried cranberries with thyme crumble and maple salad

Marbré of Vaudreuil Brie and dried cranberries with thyme crumble and maple salad


4 portions

Ingredients

Marbré

  • 100 g (3½ oz) dried whole cranberries
  • 225 g (7½ oz) Brie Vaudreuil
  • Espelette pepper
  • Pinch of pepper

Salad and dressing

  • 225 g (7½ oz) mesclun salad greens
  • 45 ml (3 tbsp.) olive oil
  • 15 ml (1 tbsp.) walnut oil
  • 30 ml (2 tbsp.) cider vinegar
  • 45 ml (3 tbsp.) maple syrup
  • Salt and pepper

Thyme crumble

  • 125 ml (½ cup) all-purpose flour
  • 180 ml (¾ cup) large breadcrumbs (Japanese-style)
  • 30 ml (2 tbsp.) butter, at room temperature
  • 15 ml (1 tbsp.) thyme (preferably fresh)
  • Salt

Preparation

Tip: once a step is done, you can click on it to cross it out and go to the next one.

Marbré of Vaudreuil Brie and cranberries

  • Soak the cranberries in warm water for around 10 minutes to make them soft.
  • Using a food processor, blend the cranberries into a consistent paste.
  • Spread the paste between two sheets of parchment paper, ½ cm (¼ in.) thick over a 15 cm x 12 cm (6 x 5 in.) area. No need to bake this.
  • Using a knife dipped in hot water, slice the Brie Vaudreuil cheese into 1 cm (3/8 in.) strips, starting from the tip. All strips should be equally long.
  • Prepare 3 strips per plate.
  • Season the cheese with Espelette pepper. Set aside.
  • Cut the cranberry paste into slices as wide as the cheese strips.
  • Cover two of the three cheese strips in each plate with cranberry paste.
  • Overlay the strips, placing the one without cranberry on top. Set aside.

Thyme crumble

  • Using your fingers, mix all the ingredients in a bowl until you have a paste with a grainy texture.
  • Bake the crumble on a sheet at 180 °C (350 °F) for around 20 minutes, until it has a pleasing colour.
  • Cut the brie and cranberry marbré into four servings.
  • Place on the plate and sprinkle with crumble generously.

Salad

  • Mix all the liquid ingredients in a bowl to make the dressing.
  • Add the dressing to the mesclun salad greens.
  • Place a small bouquet next to the marbré.
  • Sprinkle with a dash of olive oil. Serve.

You can use this cheese for this recipe

Accompaniments

Fruity and sweet

These wines are set apart by their sugar content. The dominant scent is fruity. Some are lighter (semi-dry), and others are more full-bodied (sweet).

See wines