Baked Brie With Blueberry Chutney |
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Prep Time: 10 Minutes Cook Time: 2 Minutes |
Ready In: 12 Minutes Servings: 8 |
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This is from Arielle's Archives, but isn't on the site anymore, and it is wonderful to serve as an appetizer. I used dried onions and bottled grated ginger to save time and it is still very good. Enjoy! Ingredients:
1 cup blueberries (fresh or frozen) |
2 tablespoons finely chopped onions (or 1 tbsp dried onion) |
1 1/2 tablespoons grated fresh ginger |
1/4 cup brown sugar, packed |
2 tablespoons cider vinegar |
1 1/2 tablespoons cornstarch |
1/8 teaspoon salt |
3 inches cinnamon sticks |
8 -12 ounces round brie cheese |
Directions:
1. Combine all ingredients, except Brie, in a medium saucepan.
2. Bring to a boil, at medium heat, and boil for 1 minute, stirring constantly to avoid sticking or burning.
3. Remove from heat, discard the cinnamon stick and chill in a covered container until flavors are well blended and mixture is cold.
4. Preheat oven to 350 degrees.
5. Bake Brie on an ungreased cookie sheet for 10 to 12 minutes, or until soft.
6. Place on a serving plate and top with the cold blueberry chutney.
7. Serve with crackers.
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