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FareShare Gazette -- November 2009 Recipes

A home-style FareShare Gazette -- November 2009 Recipes made with Toasted Fresh Bread Crumbs, Orange Juice, and Sugar. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 1/2 cup
• 1/3 cup
• 1/2 cup

Method (preview)

1. 1

   To serve: arugula or assorted lettuce leaves 4 thick slices French bread, toasted 1 garlic clove, cut in half lengthways snipped fresh chives

2. 2

   Place the cranberries together with the grated orange zest and juice, ginger, and sugar, in a blender or food processor and process to a coarse pur�e.

3. 3

   Leave to stand for 1 hour before serving.

4. 4

   Mix the toasted bread crumbs with the parsley, thyme and dried cranberries.

5. 5

   Place the pieces of coated Brie on the baking sheet and bake on the middle shelf of the oven for 8 minutes.

6. 6

   Remove the Brie from the oven and leave to cool briefly.

7. 7

   Arrange the arugula or lettuce leaves on 4 plates.

8. 8

   Spoon some cranberry relish on to the plates and place the warm Brie on slices of toasted French bread that have been rubbed with a garlic half and extra cranberry relish.

9. 9

   Garnish with chives.