Serves: 8
What you will need:
3 slices bacon, finely chopped
1⁄4 cup chopped yellow onion
11⁄2 tsp minced shallot
1⁄4 cup firmly packed light brown sugar
1⁄3 cup Patricia & Paul Red Apple Balsamic
1⁄4 cup sweetened dried cranberries
1 Granny Smith apple, cored and thinly sliced
2 tsp chopped fresh thyme
1⁄2 tsp kosher salt
1⁄4 tsp ground cinnamon
1⁄4 tsp ground ginger
2 (8-ounce) wheels Brie cheese
Crostini, to serve
fresh thyme, fresh parsley garnish
Line a rimmed baking sheet with aluminum foil. Set aside. In a medium skillet, cook bacon over medium heat until crisp, approximately 8 minutes. Using a slotted spoon, set bacon aside, reserving rendered fat in pan. Add onion and shallot to pan. Cook, stirring often until tender, approximately 5 minutes. Add brown sugar, vinegar, cranberries, apple, thyme, salt, cinnamon, and ginger. Bring to a boil over medium-high heat; reduce heat to medium. Simmer, stirring often until thickened, approximately 5 minutes. Remove from heat, and let cool completely. Preheat oven to 350°. Place Brie on prepared pan. (Do not remove rinds.) Spoon approximately 1⁄2 cup Cranberry-Apple Chutney over each Brie. Bake until warmed through, approximately 10 minutes. Serve with Crostini. Garnish with bacon, thyme, and parsley, if desired.

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