Recipe by Hillary Quinn
"This round wheel of Brie is dusted with curry powder, then spread with a mango chutney, studded with chopped cashews, and baked until the cheese inside the rind is melted. The sweet/savory combination is creamy and delicious."
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1 (2.2 pound) wheel
ground curry powder
1 (12 ounce) jar
French baguette, cut into 1/2 inch slices
I made this for our Christmas Eve appetizer spread. It looked beautiful when it came out of the oven. We tasted it and it was terrific, I couldn't wait to sit down and enjoy. By the time we did, it had gotten cold, so I microwaved it for about 24 seconds. DON'T DO THAT!!! The brie curdled and the oil from the cheese seperated into a messy puddle. At that point the texture was shot and it was greasy. It needs to be served and eaten right away, apparently. I'm sad to say, I had to throw it out! But it was a terrific recipe, very tasty and easy to make. It just so happened that I ruined it! Eating it cold would have been a far better option! :(
We did not care for this at all! We make brie all the time and decided to try something new. We'll be sticking to our own brie recipe.
Really delicious. I couldn't find mango chutney, so used apricot preserves mixed with a bit of cinnamon. The curry adds something very special to the overall flavor of this dish. One thing: I baked for almost twice as long to insure that the cheese was gooey and bubbly. YUM!
WOW!! I got such compliments for this simple recipe I will certainly make it again and again. Not only does it look beautiful - it tastes creamy and savory, sweet and nutty all at once. What a treat! I had to pass on the recipe to all my dinner guests. I used pecans instead of cashews and it turned out perfect!
The blend of flavors between the curry powder and the cheese and the chutney were great. An impressive, easy hors d'hoevre. Scaled to a 1 pound brie it still served 10 people.
I cut the coating off the top of the wheel only so that the softened cheese would not leak out the sides. This helped to get the flavor of the mango chutney into the cheese. What a hit for a very cold January day!!
This recipe is just so versatile, as long as you have the combination of sweet and salty and a little spicy you can't really go wrong! My husband doesn't care for the flavor of curry powder, so I left it out. We also have a nut allergy in my family so I couldn't use the cashews. I substituted six slices of bacon, fried until crisp and then crumbled. I put the chutney over the cheese and then sprinkled the bacon over that. I served the baked brie with two kinds of crackers and it got RAVE reviews. Even my husband loved it and he had been very dubious about the recipe when I told him what I was making. I have a family member who is deathly allergic to mangoes, so next time I will make this using cranberry chutney so she can have some too.
This is a fabulous and super-easy appetizer for guests. I served it with wheat thin crackers and it was very yummy. Even those who don't like curry rave about it.
* Percent Daily Values are based on a 2,000 calorie diet.
Chutney Baked Brie
Serving Size: 1/32 of a recipe
Servings Per Recipe: 32
Amount Per Serving
Calories from Fat: 99
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