Warm Brie And Chutney Appetizer Triangles Recipes

CHUTNEY-TOPPED BRIE

Steps:

• Place the cheese in an ungreased ovenproof serving dish. Top with chutney and bacon. Bake, uncovered, at 400° for 10-12 minutes or until cheese is softened. Serve with crackers.

WARM BRIE CROSTINI RECIPE WITH CRANBERRY CHUTNEY

Steps:

• In a sauce pan, combine all ingredients except for pecans (add these when serving) for the chutney and stir. Bring to a boil on medium high, stirring occasionally until cranberries begin to pop. Reduce the heat to low and allow to heat for approximately 15 minutes or until thick. Transfer to a bowl and chill until cooled. You can make the chutney 1-2 days ahead of time.
• For crostini, start by preheating oven to 375°F.
• Slice baguette on a diagonal about 1/2 in. - 3/4 in. thick, removing the ends. Place on a parchment lined baking sheet and spread olive oil evenly onto each slice.
• Add slices of brie to each piece of bread.
• Bake for about 5-7 minutes or until Brie is melted. Remove from oven and add a spoonful of chutney to each and sprinkle with pecans, orange zest and a sprig of rosemary if desired.
• Serve immediately.

PHYLLO-WRAPPED BRIE WITH APRICOT AND ROSEMARY CHUTNEY

Steps:

• To Make Chutney:
• Combine all ingredients except almonds in heavy large saucepan. Bring to boil over medium-high heat, stirring until sugar dissolves. Reduce heat to medium-low; simmer until most liquid has evaporated and chutney is thick, stirring occasionally, about 25 minutes. Mix in almonds. Transfer chutney to bowl.
• Chill until cold, about 3 hours. (Can be made 1 week ahead. Cover, keep chilled.)
• Assembly of cheese and phyllo:
• Brush heavy large baking sheet with butter; set aside. Unroll pastry. Cover with plastic wrap and damp kitchen towel. Transfer 2 stacked phyllo sheets to work surface, arranging 1 short side parallel to edge of work surface. Arrange 2 more stacked phyllo sheets on work surface, overlapping long side of first sheets by about 5 to 7 inches and forming rectangle about 18 by 17 inches. Brush pastry with butter; sprinkle 1 1/2 tablespoons rosemary over. Place 2 more stacked sheets atop first set of 2 sheets, then 2 more stacked sheets atop second set of 2 sheets. Brush with butter and sprinkle with 1 1/2 tablespoons rosemary. Repeat layering 1 more time with phyllo, butter and 1 1/2 tablespoons rosemary. (You will use a total of 12 sheets.)
• Using sharp knife or scissors, trim phyllo corners, forming approximately 17-inch oval. place Brie in center of phyllo. Spread 1 1/2 cups chutney evenly over cheese. Slide hand under 1 rounded corner of phyllo. Lift phyllo and fold onto top of cheese. Brush folded pastry with butter. Continue to lift phyllo in sections and to fold snugly over top of cheese, brushing with butter and pressing each section to adhere until cheese is wrapped (the top center 2 to 3 inches of cheese will not be covered). Use hand and metal spatula to transfer wrapped cheese to prepared baking sheet.
• Place 1 phyllo sheet on work surface. Brush with butter. Starting at 1 long side, fold 1 inch of pastry over. Continue folding pastry loosely over itself, forming 1-inch-wide strip of pastry over. Continue folding pastry loosely over itself, forming 1-inch-wide strip of pastry. Roll up strip into coil. Gather bottom edge of coil together, pinching to force top slightly open and forming rose. Place rose atop uncovered center of cheese. Brush with butter. Repeat with 2 more sheets of phyllo, forming 2 more roses. Place atop cheese, covering opening completely. Chill 3 hours. (Can be made 1 day ahead. Cover with plastic; keep chilled.)
• Position rack in center of oven and preheat to 400°F. Bake cheese until pastry is deep golden brown, covering roses loosely with foil if browning too quickly, about 25 minutes. (If cheese leaks from pastry during baking, press piece of foil over tear in pastry; continue baking.)
• Cool cheese on sheet 45 minutes.
• Presentation:
• Using metal spatula, transfer warm cheese to large platter. Arrange herbs, dried fruit, baguette slices and apple slices around cheese. Cut cheese into wedges.

BAKED BRIE WITH MANGO CHUTNEY

Steps:

• Preheat oven to 350 degreesF.
• Place Brie on a cookie sheet and spread the chutney on top, leaving a 1/2 inch border Place the almonds around the border.
• Bake for 15 minutes.
• Carefully transfer warm brie to a cheese board and surround with apples and french bread.

WARM BRIE WITH FRUIT

Steps:

• Melt butter until sizzling in small skillet; stir in sugar.
• Add pecans and cook over medium heat, stirring occasionally, until sugar is caramelized (4-5 minutes). Set aside.
• Unwrap brie; place on microwave safe serving plate.
• Cut circle in top of cheese with sharp knife about 1/2 inch from edge and 1/4 inch deep.
• Microwave cheese on HIGH until top piece of cheese can be easily lifted off (45-60 seconds).
• Discard top.
• Sprinkle cheese with caramelized pecans and chives.
• Microwave on HIGH until cheese is creamy and begins to bubble, 45-75 seconds.
• To serve, arrange greens on serving place and top with cheese.
• Serve with assorted fruit.