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
This recipe pairs well with a medium white wine.
Taste of Home Special Offer: Enjoy this recipe with Protea Chenin Blanc South Africa 2011. Honeysuckle and pear, with a hint of lemon, makes this perfect with any fish or chicken dish. Buy now and get 2 bottles for $29.99. Order Now
Reviews for Chutney-Topped Brie
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Sort By :
Reviewed Oct. 28, 2008