| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Appetizers | 4 | Servings | ||
INGREDIENTS
| One piece of ripe Brie as | ||
| large as you need-a wedge | ||
| to a whole round | ||
| 1/4 | To 2 cups pecan halves | |
| 1/4 | To 2 cups chutney, your | |
| favorite variety or | ||
| cranberry relish |
INSTRUCTIONS
An hour or more before serving, remove top rind from Brie carefully with a knife. Allow Brie to come to room temperature. Preheat oven to 300ø. Toast pecans in oven, on a cookie sheet, for 15 to 20 minutes. Do not allow to burn. Place Brie on an ovenproof platter (or use a cookie sheet and transfer cheese to a platter after baking), spread with enough chutney or relish to cover. Arrange pecans attractively over surface. Bake until cheese begins to melt. Serves 4 to 15 * Serve with crackers Source: Good Friends Cookbook Posted to MM-Recipes Digest V4 #8 by "Cindy Hartlin" <cjhartlin@email.msn.com> on Feb 16, 1999
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Nutrition (calculated from recipe ingredients)
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Calories: 14
Calories From Fat: 10
Total Fat: 1.2g
Cholesterol: 4.3mg
Sodium: 26.7mg
Potassium: 6.5mg
Carbohydrates: <1g
Fiber: 0g
Sugar: <1g
Protein: <1g