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.
BAKED BRIE WITH CRANBERRY CHUTNEY
Gooey baked brie is delicious served spread over crackers or toasted baguette slices. Topped with spiced cranberry chutney, this version is a perfect appetizer for holiday parties.
Categories Starters
Yield Serves 8.
Number Of Ingredients 8
Steps:
- For easier trimming, place brie in freezer for 30 minutes.
- To prepare chutney, combine remaining ingredients in a saucepan. Bring to a boil. Reduce heat and simmer over low heat until thickened, about 20 minutes; cool. Chutney may be refrigerated for up to 1 week or frozen for up to 1 month.
- Preheat oven to 350°F.
- Trim top rind off brie. Place brie in a greased baking dish that fits it almost exactly. Bake just until cheese is soft and melted, about 15 - 20 minutes. Do not overbake. Spoon chutney over cheese. Serve with crackers.
Nutrition Facts : Calories 169 calories, 7.0 g fat, 6 g protein, 18.8 g carbohydrate, 0.7 g fibre, 179 mg sodium
BRIE AND CRANBERRY CHUTNEY
A DaVita renal dietitian shares her Brie and Cranberry Chutney recipe for people who are on a kidney-friendly diet. People who have kidney disease, diabetes or are on dialysis can enjoy Brie and cranberry chutney found on DaVita.com.
Provided by DaVita dietitian Jennifer from Virginia.
Yield 10
Number Of Ingredients 1
Steps:
- Preheat oven to 350° F. Wash and drain fresh cranberries.
- In a large skillet, heat water on medium for 5 minutes and add fresh cranberries. Heat for no more than 5 minutes, just until the cranberries start to burst.
- Add white and brown sugar (or Splenda).
- Add spices and stir gently.
- Remove from heat. Let chutney cool.
- Remove wheel of Brie from the wrapper. Leaving a half-inch border of rind on top of the wheel, cut out a circle and lift out rind from the center to expose the Brie inside.
- Place Brie on a baking sheet and heat in oven just until the cheese is soft to the touch and the top is slightly melted.
- Remove Brie from oven and place on a platter.
- Pour warm chutney over Brie and serve with a variety of low-sodium crackers.
Nutrition Facts : Calories 204, Carbohydrate 27 g, Cholesterol 28 mg, Fat 8 g, Fiber 1.9 g, Protein 6 g, ServingSize 3/4 ounce Brie, 2 teaspoons chutney and 3 low-sodium crackers, Sodium 184 mg
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