Alex tops her creamy brie with a sweet and tart chutney that features cranberries, pear and a dash of pickle!
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Baked Brie with a Cranberry Chutney and Toasted Almonds
RECIPE THANKS TO ALEX GUARNASCHELLI
Level: Easy
Overall: 45 min
Active: 20 minutes
Yield: 6 to 8 servings

Active ingredients

Cranberry Chutney:

1 cup dried cranberries
1 cup dry gewurztraminer
2 tablespoons dark brown sugar
1 tablespoon saltless butter
1 tablespoon apple cider vinegar
1/2 teaspoon cayenne
1 medium Bosc or Anjou pear, peeled, cored and diced little
1 cinnamon stick
1 tablespoon sliced pickles plus 1 tablespoon pickle brine
6 sprigs fresh flat-leaf parsley, leaves only

Brie:

One 1-kilogram wheel of Brie (2.2 pounds, 8 inches in diameter), cooled
Kosher salt
1/2 cup whole almonds with the skin on
Baguette, crackers and crudités, for serving

Directions

For the cranberry chutney: In a medium pan, include the cranberries and white wine. Bring to a simmer over medium heat; simmer till all the liquid cooks out, 8 to 10 minutes. Stir in the brown sugar, butter, vinegar, cayenne, pear and cinnamon stick. Prepare until all of the components combine together, 2 to 3 minutes. Let cool.

Remove the cinnamon stick from the chutney, then stir in the pickles, salt water and parsley. Taste for flavoring. The chutney will last as much as a week stored in a resealable container in the fridge.

For the Brie: Preheat the oven to 350 degrees F.

Location the Brie on a flat surface. Slice the top layer of skin off the leading so it looks like a Brie swimming pool. Position it in the center of an ovenproof baking meal you can serve the cheese in. Spray some salt on the Brie, spray the almonds around it and bake till somewhat gooey and warm, 12 to 15 minutes.

Serve the chutney in a bowl on the side or spooned around the edges of the cheese with the almonds. Serve with baguette, crackers or crudités.

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Alex Guarnaschelli's Baked Brie with a Cranberry Chutney|The Kitchen|Food Network