BRIE WITH CRANBERRY CHUTNEY
A sweet-sour fruit-and-spice mixture crowns creamy French cheese.
Provided by Betty Crocker Kitchens
Categories Appetizer
Time 45m
Yield 10
Number Of Ingredients 11
Steps:
- Mix cranberries, sugar, vinegar, water, gingerroot, cinnamon and cloves in 1-quart saucepan. Heat to boiling; reduce heat to low. Cook uncovered about 20 minutes, stirring frequently, until thickened. Cool slightly. (Chutney will thicken as it stands.)
- Heat oven to 350°F. Lightly brush ovenproof plate with vegetable oil. Place unpeeled cheese on center of plate. Bake uncovered 8 to 10 minutes or until cheese is soft and partially melted.
- Spoon half of the chutney over cheese. Sprinkle with almonds. Serve with crackers. Spoon remaining chutney onto cheese as needed, or save for future use.
Nutrition Facts : Calories 135, Carbohydrate 15 g, Cholesterol 15 mg, Fiber 0 g, Protein 5 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 190 mg
BAKED BRIE WITH CRANBERRY CHUTNEY
Provided by James Briscione
Categories appetizer
Time 3h
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
- Cut the round of Brie in half horizontally, as if splitting a hamburger bun. Lift the top off the Brie and spread the Cranberry Chutney over the bottom half. Replace the top.
- Lay the sheet of puff pastry on a lightly floured work surface. Roll slightly with a rolling pin until the puff pastry is 3 to 4 inches wider in all directions than the round of Brie. Place the filled Brie in the center of the puff pastry.
- Trim 1 inch from each corner of the puff pastry and reserve for another use or to decorate the top of the Brie. Fold in the 4 corners of the puff pastry so they meet in the center of the Brie. Lightly brush the dough where the pieces meet with the egg. Fold the remaining edges into the center so that the Brie is tightly wrapped.
- Flip the Brie onto the prepared baking sheet seam-side down. Decorate the top of the round with the remaining puff pastry, if desired. Refrigerate 1 hour. (The filled, wrapped Brie can be prepared up to 1 day in advance.)
- Bake until golden brown, about 35 minutes. Cool on the pan at least 10 minutes, then use a large spatula to transfer to a serving platter. Serve with the remaining Cranberry Chutney, nuts, dried fruit and crackers.
- Combine the cranberries, apple, sugar, cinnamon, ginger, cloves, orange zest and juice and 1/4 cup water in a saucepan and bring to a boil. Reduce the heat and simmer until thickened, about 20 minutes. Season to taste with salt and pepper. Serve warm or chilled. Keeps refrigerated in an airtight container for up to 2 weeks.
CHUTNEY BAKED BRIE
This round wheel of Brie is dusted with curry powder, then spread with a mango chutney, studded with chopped cashews, and baked until the cheese inside the rind is melted. The sweet/savory combination is creamy and delicious.
Provided by Hillary Quinn
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes Hot Cheese Dip Recipes
Time 25m
Yield 32
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Sprinkle curry powder over top and sides of Brie; rub the curry powder into the rind to thoroughly coat the surface. Place the Brie wheel in a large pie plate or oven proof dish. Spread a generous layer of chutney over the top, and evenly sprinkle with cashews.
- Bake 15 minutes in the preheated oven, or until cashews are slightly golden and cheese inside the rind is melted. Serve with slices of baguette.
Nutrition Facts : Calories 186.5 calories, Carbohydrate 13.8 g, Cholesterol 31.3 mg, Fat 11 g, Fiber 0.7 g, Protein 9 g, SaturatedFat 5.9 g, Sodium 318.3 mg, Sugar 4.4 g
BRIE AND CRANBERRY CHUTNEY MELT
Steps:
- Cook cranberries, sugar, and water in a medium saucepan over medium heat 5 minutes. Add remaining ingredients; cook, stirring often, for 35 minutes.Remove from heat; chill. TO SERVE: Remove rind from top of Brie, cutting to within 1 inch from outside edge. Place Brie on a microwave-safe plate. Top with 2/3 cup chutney; microwave at High 1 minute or until cheese softens. Do not melt. Sprinkle with bacon and green onion; serve with crackers. Coastal Living, SEPTEMBER 2000
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