Baked Brie with a Cranberry Chutney and Toasted Almonds
- Level: Easy
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 609
- Total Fat
- 41
- Saturated Fat
- 23
- Carbohydrates
- 28
- Dietary Fiber
- 3
- Sugar
- 16
- Protein
- 29
- Cholesterol
- 129
- Sodium
- 854
- Total: 45 min
- Active: 20 min
Ingredients
Cranberry Chutney:
1 cup dried cranberries
1 cup dry white wine
2 tablespoons dark brown sugar
1 tablespoon unsalted butter
1 tablespoon apple cider vinegar
1/2 teaspoon cayenne
1 medium Bosc or Anjou pear, peeled, cored and diced small
1 cinnamon stick
1 tablespoon chopped pickles plus 1 tablespoon pickle brine
6 sprigs fresh flat-leaf parsley, leaves only
Brie:
One 1-kilogram wheel of Brie (2.2 pounds, 8 inches in diameter), chilled
Kosher salt
1/2 cup whole almonds with the skin on
Baguette, crackers and crudités, for serving
Directions
- 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.