| | For the Brie: |
| 1 | (7oz) round or wedge of Brie cheese |
| * cup | Your favorite chutney or use the cranberry chutney recipe below. |
| 2 t | Chopped walnuts or pecans |
| | Baguette slices or a good quality cracker |
| | Chutney Recipe: |
| 3 cups | Fresh or frozen cranberries |
| 1 * cups | Peeled finely diced pears |
| 1 | Small onion, finely chopped |
| 1 cup | Packed brown sugar |
| * cup | Orange juice |
| * cup | Cider vinegar |
| * cup | Golden raisins |
| 1t | Grated orange rind |
| 1 t | Ground ginger |
Baked Brie:
Arrange Brie on an oiled baking sheet.
Spread top with chutney and sprinkle with nuts
Bake in preheated oven for 5-7 minutes or until sides of the cheese are softened.
Using a metal spatula, transfer to a serving plate and surround with bread or crackers.
Serve warm
Chutney:
n a large saucepan, combine all the ingredients and bring to a boil over medium heat.
Simmer, uncovered, stirring occasionally, for 15-20 minutes or until mixture has thickened and fruit is tender.
(This chutney can be used with your Thanksgiving dinner)