| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Appetizers, Holidays | 10 | Servings | |
INGREDIENTS
| 1 | c | Fresh or frozen blueberries |
| 2 | tb | Chopped onion |
| 1 1/2 | ts | Grated gingerroot |
| 1/4 | c | Firmly packed brown sugar |
| 2 | tb | Cider vinegar |
| 1 1/2 | ts | Cornstarch |
| 1/8 | ts | Salt |
| 1 | ( 3 inch) cinnamon stick | |
| 1 | ( 8 to 12 oz.) pkg. Brie cheese |
INSTRUCTIONS
BLUEBERRY CHUTNEY CHEESE In large saucepan, combine all chutney ingredients; mix well. Bring to a boil over medium heat, stirring frequently. Boil 1 minute. Remove cinnamon stick. Cool slightly. Cover; refrigerate 30 to 45 minutes or until completely cooled. Heat oven to 350F. Place cheese on ungreased cookie sheet. Bake at 350F for 10 to 12 minutes or until softened. Place cheese on serving plate; top with chutney. Serve with assorted crackers. Yield: 10 servings Typed in MMFormat by cjhartlin@email.msn.com Source: The Best Appetizer Cookbook. Nov.99 Posted to MM-Recipes Digest by "Cindy Hartlin" <cjhartlin@email.msn.com> on Nov 5, 1999
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