kansasgirl
Senior Cook
A grea appetizer!
Brie with Blueberry Chutney
1 wheel of Brie cheese
Blueberry Chutney:
1 c Blueberries
2 tb Onions, chopped
1 tb Fresh Ginger Root, grated
1/4 c Brown Sugar, packed
2 tb Cider Vinegar
1 1/2 tb Corn Starch
1 ts Salt
1 Cinnamon Stick
1.Combine all ingredients in a large sauce pan. Bring to a boil over medium heat. Boil 1 minute. Remove cinnamon stick. Cover and refrigerate 30-45 minutes.
2.Preheat oven to 350 degrees. Bake brie on an ungreased cookie sheet for 10-12 minutes, or until soft. Place brie on a serving plate, and top with the cold chutney. Serve with a crackers or dried fruit crisps.
Brie with Blueberry Chutney
1 wheel of Brie cheese
Blueberry Chutney:
1 c Blueberries
2 tb Onions, chopped
1 tb Fresh Ginger Root, grated
1/4 c Brown Sugar, packed
2 tb Cider Vinegar
1 1/2 tb Corn Starch
1 ts Salt
1 Cinnamon Stick
1.Combine all ingredients in a large sauce pan. Bring to a boil over medium heat. Boil 1 minute. Remove cinnamon stick. Cover and refrigerate 30-45 minutes.
2.Preheat oven to 350 degrees. Bake brie on an ungreased cookie sheet for 10-12 minutes, or until soft. Place brie on a serving plate, and top with the cold chutney. Serve with a crackers or dried fruit crisps.
