Ginger Garlic Cranberry Chutney over Baked Brie

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Warm melted brie and sweet and savoury cranberry chutney

We love this update on the classic baked Brie recipe from Golden Blossom Honey. Baked cheese is not trendy or sophisticated, but the combination of rich melted cheese and sweet-savoury berry chutney is irresistible. If a whole Brie is too big for your party, use a smaller Camembert. I like to use a mild Canadian Camembert. Try this crowd pleasing recipe at your next party. 

1 wheel of Brie (approximately 15 ounces) 

Chutney: 1/2 cup water

1/2 cup Golden Blossom Honey

1 1/3 cups cranberries, fresh or frozen

4 teaspoons cider vinegar

1/3 cup raisins

1/3 cup walnuts, chopped

1/4 teaspoon ground ginger

1/2 teaspoon garlic, chopped

In a saucepan combine all ingredients.  Boil slowly, stirring occasionally for 10 minutes, until the chutney begins to thicken.  Remove from heat and cool. 

Preheat oven for 350°.  Place brie on a baking sheet lined with foil.  Spread chutney on top of Brie.  Bake for 12-15 minutes.  Serve with crackers or French bread.  Serves 8-12. 

Tip: To keep baguettes fresh, cut them into small pieces and place them in a plastic bag with a slightly damp paper towel, no more than one hour before serving. Small fresh pitas cut in half are very good, also. If you use crackers, you need very good quality and neutral-tasting crackers such as Carr’s Table Water Crackers.

 Note: Be careful handling hot cheese! 

 

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