Baked Brie with a Cranberry Chutney and Toasted Almonds
My parents would never make anything like this during the holidays, so when it turned up at various of my friends’ houses, I would dive in head first. I’ve made a quick cranberry pear condiment to go on top or on the side. This is best served with toasted slices of baguette or seedy crackers on the side. You can also do a crunchy crudité platter (carrots, celery, apples…) and serve that too.
For the cranberry chutney: In a medium saucepan, add the cranberries and wine. Bring to a simmer over medium heat; simmer until all the liquid cooks out, 8 to 10 minutes. Stir in the brown sugar, butter, vinegar, cayenne, pear and cinnamon stick. Cook until all of the ingredients meld together, 2 to 3 minutes. Let cool.
Remove the cinnamon stick from the chutney, then stir in the pickles, brine and parsley. Taste for seasoning. The chutney will last up to a week stored in a resealable container in the refrigerator.
For the Brie: Preheat the oven to 350 degrees F.
Place the Brie on a flat surface. Slice the top layer of rind off the top so it looks like a Brie swimming pool. Place it in the center of an ovenproof baking dish you can serve the cheese in. Sprinkle some salt on the Brie, sprinkle the almonds around it and bake until slightly gooey and warm, 12 to 15 minutes.
Serve the chutney in a bowl on the side or spooned around the edges of the cheese with the almonds. Serve with baguette, crackers or crudités.