Options

Format:
Include:
PRINT
Baked Brie with Cranberry Chutney

Baked Brie with Cranberry Chutney

Crispy little phyllo "purses" encase morsels of buttery baked Brie in this hors d'oeuvre. Scoop up some of the tangy-sweet cranberry chutney with each nibble of the cheese of a delectable contrast in taste and texture.

Cooking Light JULY 2010

  • Yield: Yield: 6 appetizer servings

Ingredients

  • 1 1/2 cup sugar
  • 1 cup cranberry juice drink
  • 4 cups fresh cranberries (16 ounces)
  • 1/2 cup chopped walnuts
  • 1/2 cup currants
  • 1/4 cup fresh orange juice
  • 2 tablespoons cider vinegar
  • 1/2 teaspoon ground ginger
  • 2 cloves garlic, minced
  • 6 sheets frozen phyllo pastry, thawed
  • 1/2 cup unsalted butter, melted
  • 8 ounces Brie, cut into 3/4-inch pieces

Preparation

Combine sugar and juice drink in a medium saucepan; bring to a boil over medium heat, stirring until sugar dissolves. Add cranberries and next 6 ingredients; return to a boil. Reduce heat, and simmer, uncovered, 5 minutes or until thickened, stirring often. Cool completely (mixture will thicken as it cools).

Place 1 sheet phyllo on a damp towel; brush with butter. Layer a second and third sheet on top of the first, brushing each with butter. (Set remaining 3 sheets aside, covering with a damp towel to prevent drying out.)

Cut phyllo in half lengthwise; cut each half crosswise into thirds, forming 6 squares. Place 2 pieces of Brie in center of each square. Gather corners of phyllo squares over Brie, and twist gently, forming a bundle. Place bundles on a lightly greased baking sheet. Repeat procedure with remaining phyllo, butter, and Brie.

Bake at 375° for 13 minutes or until golden. Place 2 bundles on each of 6 individual serving plates, and serve hot with cranberry chutney.

Note:

Note: Serve leftover chutney with roast chicken, pork, or ham.

advertisement

Go to full version of

Baked Brie with Cranberry Chutney recipe

advertisement