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What I’m listening to: Touch the Sky, Julie Fowlis
Brie is my absolute favorite cheese. I only indulge in it a couple times a year, usually around the holidays. Brie pairs well with both sweet and savory and you don’t need to do a whole lot to it; it stands quite beautifully all on its own. To keep your Thanksgiving prep simple and to allow the Brie to really shine, I’ve prepared a ridiculously easy and delicious holiday appetizer for you.
Unwrap a wheel of Brie (or two, or three) and place it on a parchment-lined baking sheet. Spread a nice big spoonful of Cranberry Chutney right on top. Doesn’t it look just so pretty? Then bake for about 8-10 minutes at 350 until the sides of the Brie are very soft and warm to the touch.
When you cut into the rind, the beautiful cheese should ooze out just slightly like this. Serve on a platter with crackers and a spreading knife.
My favorite crackers to serve with Brie are water crackers, but on the day I made this, I used round butter crackers (also very tasty). Another note is that if you’re a Brie en Croute fan (Brie wrapped in puffed pastry and baked until golden), you can easily do that with this recipe. The ginger, spices, and onions in the Chutney- coupled with the crunch from the hazelnuts and the sweetness of the fruit are all a perfect combo with the Brie.
Baked Brie with Cranberry Chutney
- 1 (8oz) wheel of Brie cheese
- 1/4c [Cranberry Chutney|http://alaskascratch.wpengine.com/2012/11/04/cranberry-sauce-recipe/]
- For Serving:
- Water Crackers or Butter Crackers
Preheat oven to 350. Line a baking sheet with parchment paper. Place the whole wheel of Brie on the parchment with rind intact. Spoon the Chutney on top of the wheel. Bake for 8-10 minutes or until the sides of the Brie are very soft and warm to the touch. Serve with crackers and a spreading knife.
