Baked Brie – Blueberry * Gingered Grape * Fig & Nuts
Nothing short of impressive!
Servings
10 EACH
Servings
10 EACH
Ingredients
Blueberry Chutney
Brie Cheese
  • 227 – 375gram wheel of Brie cheeseIf you plan to make all 3 kinds you will need 1 wheel of brie for each.
Instructions
Blueberry Chutney
  1. In a large saucepan, combine all chutney ingredients; mix well. Bring to a boil over medium heat, stirring frequently. Boil 1 minute. Remove cinnamon stick. Cover & cool.
Gingered Grape Chutney
  1. Slice grapes in half. In a saucepan, stir wine with cornstarch until dissolved. Add sugar, candied ginger & grapes. Stir over high heat until it comes to a boil, then reduce heat to medium-low. Simmer, uncovered, stirring often until liquid thickens, 4-6 minutes. Remove from heat & stir in green onion. Cover & cool.
Fig & Nuts RECIPE SOURCE: https://www.themediterraneandish.com
  1. Place fig jam/preserves in a microwave-safe dish. Microwave for 30 seconds to soften. In a small bowl, combine the sliced, dried figs with chopped pistachios & walnuts. Add half of the fig jam & mix well to coat the nut mixture.
Baking Brie
  1. Preheat oven to 350 F. Line a baking pan with parchment paper. Set the brie on prepared baking sheet.
  2. For the Blueberry or Grape Chutney: You can either bake the cheese FIRST & then add the topping or TOP it & then bake it.
  3. For the Fig & Nuts: Before baking, coat the brie with the remainder of the jam. Top the brie with the fig & nut mixture.
  4. Bake the brie for 12-13 minutes. At this point it should be starting to bubble on top. The trick is to leave it in the oven for as long as possible before the wheel begins to lose it’s shape. You may have to leave it a bit longer. Serve the brie warm with crackers.
Recipe Notes
  • For best results, allow the brie to sit at room temperature for 20 minutes before baking as it will ensure that the cheese melts evenly all the way through.
  • Brie tastes equally wonderful with a mix of both savory and sweet toppings.