Chutney-Topped Brie

Southern Living
Makes 6 to 8 servings


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1 8-oz. Brie
1/4 cup apricot chutney
2 tablespoons chopped almonds


Prep: 10 Minutes
Bake: 10 Minutes
Cook: 3 Minutes

Trim and discard rind from top of an 8-oz. Brie round, leaving a 1/4-inch border. Place Brie in an ovenproof serving dish; top with 1/4 cup apricot chutney. Bake at 400° for 10 minutes or until cheese is melted. Heat 2 Tbsp. chopped almonds in a small nonstick skillet over medium-low heat, stirring often, 2 to 3 minutes or until toasted. Sprinkle Brie evenly with almonds.

Created date

April 2007