Warm Brie with Blueberry Thyme Chutney
A creamy wheel of brie served warm and topped with a tangy blueberry–thyme chutney, lightly spiced with cinnamon and ginger.
Servings 10 servings
Ingredients
- 1 cup fresh blueberries (frozen may be substituted)
- 2 tablespoons finely chopped onion
- 1 ½ teaspoons grated fresh gingerroot
- 1 ½ teaspoons minced fresh lemon thyme
- ¼ cup brown sugar (firmly packed)
- 2 tablespoons cider vinegar
- 1 ½ teaspoons cornstarch
- ⅛ teaspoon salt
- 1 3-inch cinnamon stick
- 1 8-ounce Brie
Instructions
- In a large saucepan, combine all chutney ingredients and mix well.
- Bring to a boil over medium heat, stirring frequently. Boil for 1 minute and remove the cinnamon stick.
- Cool slightly, then refrigerate for 30 minutes or until cooled.
- Heat oven to 350°F. Place brie on an ungreased baking sheet and heat for 10–12 minutes, until cheese is softened.
- Place brie on a serving plate and top with chutney. Garnish with sprigs of fresh mint or thyme. Serve with crackers.
Notes
Author credit: Lola Cleavinger. Originally published in The Essential Guide to Growing and Cooking with Herbs.
