Baked Brie

Baked Brie with Cranberry-Apple Chutney

Phyllis Lifestyle 9 Comments

Now that we are quickly heading into the holiday season, I am full of joy with the anticipation of family coming together. Thanksgiving is a wonderful celebration of Southern cooking where many of our favorite foods come together on one delicious plate. The feast starts with coffee on the couch, watching the Macy’s Thanksgiving day parade and doesn’t end until we have somehow, beyond all reason, managed to savor a slice of pie topped with a dollop of whipped cream!

I’m always looking for a new appetizer recipe to fill the foodless void between breakfast and dinner. As we greet loved ones and enjoy the day, there is nothing more pleasing than a beautiful baked round of Brie accompanied by Crostini. This recipe for Baked Brie with Cranberry-Apple Chutney from Taste of the South’s Southern Thanksgiving issue is sure to be a new pre-feast tradition!

Baked Brie with Cranberry-Apple Chutney
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Ingredients
  1. 1 slice bacon, finely chopped
  2. 2 tablespoons chopped yellow onion
  3. 1 teaspoon minced shallot
  4. 1⁄2 Granny Smith apple, thinly sliced
  5. 3 tablespoons apple cider vinegar
  6. 2 tablespoons sweetened dried cranberries
  7. 2 tablespoons firmly packed light brown sugar
  8. 1 teaspoon chopped fresh thyme
  9. 1⁄4 teaspoon kosher salt
  10. 1⁄8 teaspoon ground cinnamon
  11. 1⁄8 teaspoon ground ginger
  12. 1 (8-ounce) round Brie cheese
  13. Crostini, to serve (recipe follows)
  14. Garnish: fresh thyme, fresh parsley
Instructions
  1. Preheat oven to 350°. Line a rimmed baking sheet with foil.
  2. In a medium skillet, cook bacon over medium heat until crisp, about 7 minutes. Remove bacon using a slotted spoon, and let drain on paper towels, reserving drippings in skillet.
  3. Add onion and shallot to pan. Cook, stirring frequently, until tender, about 5 minutes. Add apple, vinegar, cranberries, brown sugar, thyme, salt, cinnamon, and ginger. Bring to a boil over medium-high heat; reduce heat to medium. Simmer, stirring frequently, until thickened, about 5 minutes. Remove from heat, and let cool slightly.
  4. Place Brie on prepared pan. (Do not remove rind.) Bake until warmed through, about 10 minutes. Place Brie on a serving plate; spoon apple mixture over Brie. Serve with Crostini. Garnish with thyme, bacon, and parsley, if desired.
The Ribbon in My Journal - Phyllis Hoffman DePiano http://www.theribboninmyjournal.com/
Crostini
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Ingredients
  1. 1 baguette, sliced into 1⁄4-inch-thick rounds
  2. 2 tablespoons olive oil
  3. 1/2 teaspoon kosher salt
  4. 1⁄2 teaspoon ground black pepper
Instructions
  1. Preheat oven to 350°.
  2. Place bread rounds on a rimmed baking sheet. Drizzle with oil, and sprinkle with salt and pepper.
  3. Bake until toasted, 12 to 15 minutes. Let cool completely.
The Ribbon in My Journal - Phyllis Hoffman DePiano http://www.theribboninmyjournal.com/
 

To complete your feast, you’ll find many more appetizers, side dishes and dessert recipes in this issue!

Comments 9

  1. Doesn’t this sound delicious!! We’ll definitely not wait till Thanksgiving to try this one…
    on a cool autumn evening; on the deck; while viewing that special super-moon on the 14th?

  2. This looks wonderful! And no pastry, so it is even easier and faster to prepare ! I will be serving this to guests soon.

  3. Do people actually remove the rind on brie? Sacrilege! The rind is delicious (and good for you).
    You can do something similar on the grill. Buy the kind of brie (camembert works, too) that comes in a wood container. Remove the inner plastic packaging. Put the brie back into the wood container and place it on the grill after you’ve cooked your meal. Not too near the coals or it will melt and ooze out all over–big disappointment. We do it for the cheese course, after the main course, and it’s simple and delicious. Just spoon the warm, melted brie onto bread.

  4. I always look for chutneys when visiting small vintage villages that have those wonderful family owned and operated little shops that carry homemade jams and chutneys. I try to keep at least one jar of chutney in my refrigerator. I checked my pantry and refrigerator and I have all the ingredients I need with the exception of fresh cranberries. Happy Thanksgiving!

  5. Thank you Phyllis! This brie looks and sounds so wonderful!
    I’m going to make it this week for the Carolina/Duke game on Thursday night!
    It will be a huge hit!!!!

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