 Baked Brie with Cherry ChutneyThe sweet and tangy flavors of the chutney help to cut the richness of the cheese and bring out the lush flavors of the wine. Though simple to prepare, this appetizer makes a festive beginning to holiday meals or parties. Yield: 8 servings
Ingredients1/4 cup sugar1/4 cup water 1/2 cup dry red wine 1/8 teaspoon ground allspice 1/2 cup dried tart cherries, roughly chopped in half 1 cup fresh cranberries 1 Tablespoon mild flavored vegetable oil 1 large or 2 small (8 ounce) rounds of Brie Baguette sliced into rounds
MethodChutney: Combine sugar, water, red wine and allspice in a medium saucepan; bring to a boil. Add cherries and cook 2 minutes. Stir in cranberries; bring to a boil. Reduce heat to low and gently simmer about 8 minutes or until cranberries pop and sauce thickens. Remove the pot from the heat. The sauce can be made several days ahead if kept in the refrigerator and warmed before serving. Preheat oven to 250 degrees. Unwrap Brie and place on a foil-lined and oiled baking sheet. Bake until cheese just warms slightly and softens, about 5 minutes. Be careful not to overheat or cheese will collapse. Transfer Brie to platter and spoon chutney over the top. Serve with baguette slices. Preheat oven to 350°F. In a bowl toss bread cubes with oil and salt and spread on a foil-lined rimmed baking sheet. Bake croutons until golden, 10 to 15 minutes.
Serving SuggestionEstimated Prep Time: 15 minutes |
