Remember last week when we were super French and made Croque Monsieurs and Ham and Cheese Quiche?
Also remember how we tried keeping the number of ingredients we had to buy to a minimum?
Well after a weekend in Atlantic City, we need some meals that don’t require a lot of ingredients (the slot machines are not always kind) and that are on the lighter side (there may have been a lot of drinks and 3am Taylor Ham sandwiches).
With the French theme from last week in mind, I kept turning to brie.
Now brie is not exactly light and healthy, but it packs a ton of flavor in a tiny amount. So used sparingly, and paired with fresh greens, we may be on to something here.
I’m a big fan of salads for dinner. And I’m an even bigger fan of cheese, so I thought about combining the deliciousness of brie with a salad. Then I thought, what’s better than brie? Exactly. Warm brie.
So for this dinner you will need:
- greens, (I used a mix of baby spinach and spring mix)
- some brie
- some honey
- I had walnuts on hand from the Mushroom Walnut Ravioli the other week, so I tossed those in as well.
- Also added a handful of dried cranberries because I always have them in the fridge.
Begin by preheating your oven to 350 degrees.
Place your brie in an oven safe dish and drizzle with a bit of honey.
Bake for about 10 minutes, but don’t walk too far away from the oven. The brie goes from still coldish to melted like that.
You just want it to be a little soft and runny.
Carefully top your greens with the warm brie and walnuts. Add dried cranberries or whatever else you wish.