The Best of Brie

FavoriteLoadingAdd to Recipe Box

The Best of Brie

The Best of Brie

I have made this recipe for brie many times. It disappears in minutes as guests dig into it. Although you can make small amounts I have always made the largest quantity. The chutney works well but you can substitute almost any topping. Another favourite of ours is BAKED BRIE AND STRAWBERRIES.

Ingredients for the Best of Brie

  • One piece of ripe brie as large as you need – a wedge to a whole round
  • 1/4 – 2 cups Pecan Halves 50-500 ml
  • 1/4 – 2 cups Chutney 50-500 ml

Method for the Best of Brie

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 300º F (150º C).
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 to cover. Arrange pecans attractively over surface.
Bake until cheese begins to melt.

Serve with crackers

About Pat Tate

Always a very busy person Pat has been interested in cooking and collecting recipes. In an effort to sort out a mound of favorite recipes and to be able to pass them on to the next generation she started this site Family, Foods, and Friends. Again she invites people to join her and to share their cooking adventures.

Related Posts:

Subscribe without commenting