Chutney-Topped Brie Recipe
This easy and elegant appetizer from Rebecca Irons in Lubbock, Texas has only four ingredients! “I first tasted something similar at a cheese shop,” she says. “Most any chutney flavor will work—from pineapple or mango to onion—for a toasty, melt-in-your-mouth treat on chilly days.”
- 1 round (8 ounces) Brie cheese
- 1/4 cup chutney
- 2 tablespoons real bacon bits
- Assorted crackers
- Place the cheese in an ungreased ovenproof serving dish. Top with chutney and bacon. Bake, uncovered, at 400° for 10-12 minutes or until cheese is softened. Serve with crackers. Yield: 8 servings.
Originally published as Chutney-Topped Brie in Simple & Delicious March/April 2007, p31
Medium-Bodied White Wine
Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer
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Reviewed Oct. 28, 2008