Ingredients125g Brie (or Camembert) cheese wheel
For the Cranberry Chutney 1 cup cranberries, fresh, frozen or dried 4 Tbsp soft brown sugar or 1 tsp stevia or 1 Tbsp xylitol 1 Tbsp water (or 2 Tbsp water with dried cranberries) 2 Tbsp finely sliced spring onion 2 tsp lime juice (or lemon juice) 1 jalapeño pepper, de-seeded & finely chopped freshly ground salt & pepper to taste 3-4 pecan nuts, for garnish |
MethodFor the Cranberry Chutney
In a saucepan, bring the cranberries, sugar & water to a gentle boil, reduce the heat & simmer for 10 mins, stirring occasionally. Fold in the spring onion, lime juice & finely chopped jalapeño, season with salt & pepper and remove from heat. Set aside to cool slightly (left-over chutney can be kept in a sealed jar in the fridge). For the Brie Place the cheese in an oven-proof serving dish & spoon 2 heaped Tbsp cranberry chutney on top. Bake in the pre-heated oven for 10‑15 mins or until the sides of the Brie are very soft and warm to the touch. Garnish with pecan nuts & serve while warm (re-heat in the microwave for 20-30 secs if needed). |
Serving Suggestions
Serve with Breakfast Loaf, ciabatta, crackers or seed loaf, and butter.
Variation
Instead of Cranberry Chutney, top the Brie with fig preserve or jam.