Ciabatta roll with brie, cranberry sauce and walnut gremolata
- Serves 1 but can easily be scaled up to make more
- Easy
Use up your Christmas Day leftovers with this easy ciabatta roll with brie, cranberry sauce and parsley, spring onion and walnut gremolata.
The trick to a good Boxing Day packed lunch is to think easy and act flexible.With this in mind, why not try this easy brie and cranberry ciabatta for a festive picnic?
Images: Jason Ingram
Ingredients
Serves one - can easily be scaled up to make more
- A little butter
- brie 100g, sliced or cubed if very ripe
- cranberry sauce 1 tbsp
- spring onion 1
- chopped flat-leaf parsley 1 tbsp, finely chopped
- walnut halves 3, finely chopped
- salt and freshly ground black pepper
Method
-
Step 1
Slice open the roll and spread it with butter, if using, then add the brie slices or cubes. Spread the roll with the cranberry sauce.
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Step 2
In a small bowl, stir together the spring onion, parsley and walnuts. Season with a little salt and pepper and sprinkle over the cranberry sauce. Close up the roll, pressing down a little so everything sticks together. Wrap up well to take on your travels.
