Best Brie And Cranberry Chutney Melt Recipes

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BRIE WITH CRANBERRY CHUTNEY



Brie with Cranberry Chutney image

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

1 cup fresh or dried cranberries
2/3 cup sugar
1/3 cup cider vinegar
2 tablespoons water
2 teaspoons finely chopped gingerroot
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cloves
Vegetable oil
1 round Brie cheese (8 ounces)
Slivered almonds, toasted, if desired
Crackers, if desired

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



Baked Brie with Cranberry Chutney image

Provided by James Briscione

Categories     appetizer

Time 3h

Yield 6 to 8 servings

Number Of Ingredients 14

One 10- to 12-ounce round Brie
1/2 cup Cranberry Chutney, recipe follows, cooled to room temperature
1 sheet puff pastry (from a 17.3-ounce package), thawed if frozen
All-purpose flour, for dusting
1 large egg, beaten
Serving suggestions: additional Cranberry Chutney, nuts, dried fruit, crackers
One 12-ounce bag fresh or frozen cranberries
1 Granny Smith apple, grated
1/2 cup sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
Pinch ground cloves
Zest and juice of 1 orange
Kosher salt and freshly ground black pepper

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.

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