Baked Brie Topped with Cranberry Chutney
Baked brie is an elegant hors d’ oeuvre that can be made in a snap, especially when unexpected company comes. Don’t have time to make the chutney? No worries- just top the brie with natural apricot preserves and chopped nuts.
Ingredients
- Olive oil spray
- 1 1 pound wheel of brie
- 1 cup Apple-Pear Cranberry Chutney or store-bought chutney or fruit preserves
- 2 Granny Smith apples cored and sliced
- 2 red pears or any variety you like, cored and sliced
- 1 cup toasted pecans or other nuts
- 1 cup unsweetened dried apricots unsweetened sulfite-free preferred
Instructions
- Preheat oven to 325 degrees F. Lightly coat a small shallow baking dish with olive oil spray. Place brie in baking dish; top with chutney. (Do not remove waxy outer covering- it is edible.)
- Bake for 10 to 15 minutes or until chutney is bubbly and cheese is starting to melt. (Watch carefully to make sure cheese doesn’t melt too much and become overly “gooey.”)
- With a spatula, carefully place brie on a serving platter. Arrange apples, pears, nuts and apricots around brie for “dippers.” Serve immediately.
Notes
Make Ahead and Storage Tips: this dish is best prepared just prior to serving.
Fruit and nuts are included in this recipe as healthier (and less caloric) “dippers.” However, crusty bread chunks would be a delicious addition if you’d like to indulge a bit.
The Apple-Pear Cranberry Chutney recipe makes about 4 cups. Either use with a larger wheel of brie or save leftover chutney for another occasion.