Baked Brie with Blueberry Chutney

I explored this avenue when I wanted to eat cheese and a sweet chutney, and all I had was Brie and blueberries.

The Brie: cut off the top rind, place it on foil. pull the foil up around the wedge so the cheese doesn’t have too much place to run when it melts. Brush some butter on the top, sprinkle some pecans, walnuts, almonds, set it in a pan and put it in the oven at 350 F for ten minutes.

The chutney: Place one packet of frozen blueberries or the equivalent fresh (no idea how much that is in weight, check the bag), 1/4 cup brown sugar, and 1/4 cup finely chopped onion in a pan. Bring to a boil and let it simmer. Here’s the key: don’t add water. I did, and I had to wait for it to reduce. Very dull it was, too.

Plate the cheese and ladle some chutney on top.

In any case, here’s a link to a fancy recipe for blueberry chutney that looks promising.


One thought on “Baked Brie with Blueberry Chutney

  1. Pingback: Mango-plum chutney « Tiffin box

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