Baked Brie With Tomato Chutney Recipes

BAKED BRIE WITH CRANBERRY CHUTNEY

Steps:

• Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
• Cut the round of Brie in half horizontally, as if splitting a hamburger bun. Lift the top off the Brie and spread the Cranberry Chutney over the bottom half. Replace the top.
• Lay the sheet of puff pastry on a lightly floured work surface. Roll slightly with a rolling pin until the puff pastry is 3 to 4 inches wider in all directions than the round of Brie. Place the filled Brie in the center of the puff pastry.
• Trim 1 inch from each corner of the puff pastry and reserve for another use or to decorate the top of the Brie. Fold in the 4 corners of the puff pastry so they meet in the center of the Brie. Lightly brush the dough where the pieces meet with the egg. Fold the remaining edges into the center so that the Brie is tightly wrapped.
• Flip the Brie onto the prepared baking sheet seam-side down. Decorate the top of the round with the remaining puff pastry, if desired. Refrigerate 1 hour. (The filled, wrapped Brie can be prepared up to 1 day in advance.)
• Bake until golden brown, about 35 minutes. Cool on the pan at least 10 minutes, then use a large spatula to transfer to a serving platter. Serve with the remaining Cranberry Chutney, nuts, dried fruit and crackers.
• Combine the cranberries, apple, sugar, cinnamon, ginger, cloves, orange zest and juice and 1/4 cup water in a saucepan and bring to a boil. Reduce the heat and simmer until thickened, about 20 minutes. Season to taste with salt and pepper. Serve warm or chilled. Keeps refrigerated in an airtight container for up to 2 weeks.

BAKED BRIE

Steps:

• Preheat the oven to 350 degrees F.
• Place the brie on a sheet pan covered with parchment paper and drizzle with the honey. Bake for 5 to 7 minutes, or until it starts to ooze but not melt.
• Serve with crackers.

BAKED BRIE WITH CHUTNEY

Steps:

• Preheat the oven to 350°F.
• Place the cheese on an ovenproof serving dish and bake until softened at the edges, about 10 minutes.
• Top with the chutney, almonds, and curry powder and continue baking until the cheese is soft, the chutney is warm, and the almonds are toasted, about 5 minutes.
• Serve with baguette slices, crostini, toasts, or crackers.

BAKED BRIE WITH TOMATO CHUTNEY

Steps:

• To make Tomato Chutney: In a heavy saucepan, combine all ingredients. Cook over moderate heat, stirring occasionally, 30 minutes. Reduce heat to low and simmer mixture, stirring occasionally, 30 minutes longer, or until thickened and reduced to about 2 ½ cups. Chutney keeps, chilled and covered, about 3 months. To make baked Brie: On a lightly-floured surface, roll out 1 sheet of pastry 1/8 inch thick (about 15 inches in diameter) and, using Brie as a guide, cut out a round the size of the Brie. With a 2 ¾ inch star-shaped cutter, cut out 5 stars from the trimmings. Halve Brie horizontally. Roll out remaining sheet of pastry 1/8 inch thick and transfer to a shallow baking pan, about 15 ½ X 10 ½ inches. Centre bottom half of Brie, cut side up, on pastry in pan and spread ½ cup of the chutney to within ½ inch of the Brie edge. Top with remaining half of Brie, cut side down. Without stretching pastry, wrap up over Brie and trim excess to leave a 1 inch border over top of Brie. Brush border with some egg and and top with reserved pastry round, pressing edges of dough together gently but firmly. Brush top of pastry with remaining egg wash and arrange stars decoratively over. Lightly brush stars with egg, being VERY careful not to let egg drip over edge of stars, which would prevent the pastry from rising. With the back of a table knife, gently score side of pastry with vertical marks, being careful not to pierce dough. Chill Brie, uncovered, 30 minutes to set egg wash. (may be made up to 1 day ahead and kept chilled, loosely covered) Preheat oven to 425F. Bake in middle of oven 20 minutes, or until puffed and golden. Let stand 20 minutes before serving for a very runny center, 40 minutes for a less-runny cheese. Serve with remaining chutney.

CHUTNEY BAKED BRIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Sprinkle curry powder over top and sides of Brie; rub the curry powder into the rind to thoroughly coat the surface. Place the Brie wheel in a large pie plate or oven proof dish. Spread a generous layer of chutney over the top, and evenly sprinkle with cashews.
• Bake 15 minutes in the preheated oven, or until cashews are slightly golden and cheese inside the rind is melted. Serve with slices of baguette.

TOMATO CHUTNEY

Steps:

• In a heavy kettle combine all ingredients. Cook mixture over moderate heat, stirring occasionally, 30 minutes. Reduce heat to low and simmer mixture, stirring occasionally, 30 minutes more, or until thickened and reduced to about 2 1/2 cups. Chutney keeps chilled, covered, 3 months.

CHUTNEY-TOPPED BRIE

Steps:

• 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.