| 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
CJHARTLIN@MSN.COM
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 300°.
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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