Baked Brie Topped With Blueberry Chutney
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | French | 6 | Servings | |
INGREDIENTS
| 1 | Piece of Brie Cheese, 8-12 | |
| oz. | ||
| 1 | c | Blueberries |
| 2 | T | White onions, chopped |
| 1 1/2 | T | Fresh ginger root, grated |
| 1/4 | c | Brown sugar, Packed |
| 2 | T | Cider vinegar |
| 1 1/2 | T | Corn starch |
| 1/8 | T | Salt |
| 1 | 3-Inch cinnamon stick |
INSTRUCTIONS
Cost: $ ; Preparation Time: 15 minutes Difficulty Level: 3 ; Servings: 6-8 as an hors d'oevre To make chutney, combine all ingredients (except brie) in a large sauce pan. Bring to a boil over medium heat. Boil 1 minute. Remove cinnamon stick. Cover and refrigerate 30 to 45 minutes. Preheat oven to 350F. Bake brie on an ungreased cookie sheet for 10 to 12 minutes, or until soft. Place brie on a serving plate and top with the chilled chutney. Serve with a very mild-flavored cracker or thin slices of slightly toasted French bread. Posted to The Gourmet Connection Recipe Page Newsletter by Gourmet Connection <trp-mailing-list@gourmetconnection.com> on Nov 16, 1998, converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 68
Calories From Fat: 8
Total Fat: <1g
Cholesterol: 2.8mg
Sodium: 166.6mg
Potassium: 46mg
Carbohydrates: 14.8g
Fiber: <1g
Sugar: 11.4g
Protein: <1g