Walnut-Crusted Brie on Toasts with Apple-Cherry Chutney
Ingredients
- 3 tbsp unsalted butter
- 1 1/2 tbsp minced shallot
- 1/3 cup firmly packed brown sugar
- 2 tbsp fresh lemon juice (Meyer lemon, if available)
- 1 tsp fresh orange zest
- 1 apple, finely diced
- 1 cup halved fresh Stemilt sweet cherries
- 2 tbsp minced dried apricots
- 3 tbsp golden raisins
- 1/8 tsp ground allspice
- 1 tsp apple cider vinegar
- Pinch white pepper
- 1 5-ounce wedge brie (skin on)
- 1 cup walnuts, roughly chopped (in food processor)
- 1 egg
- 1 tsp 2 % milk (or heavy cream, as preferred)
- Sliced baguette toasts
Walnut-Crusted Brie on Toasts with Apple-Cherry Chutney
Delicious Apple and Cherry Chutney is served atop walnut-crusted Brie and baguette toasts.
Directions
- Preheat oven to 350 degrees F.
- Place brie wedge in freezer for 15 minutes.
- Melt butter in large saucepan. Add shallots; cook until softened, about 2 minutes. Add brown sugar, lemon juice, and orange zest. Continue cooking until sugar is completely dissolved, about 2 minutes. Add apples, cherries, dried apricots, raisins, allspice, apple cider vinegar, and white pepper. Bring mixture to a low boil and simmer, stirring intermittently, until liquid has reduced by about half and sauce has thickened, about 15 minutes. Remove from heat, cover, and set aside.
- Place chopped nuts in a shallow dish.
- Crack egg into a separate shallow dish. Add milk and whisk until well combined. Remove brie from freezer and dip in egg wash, coating cheese on all surfaces. Transfer to walnut mix and turn to coat with nuts, gently pressing to ensure coverage. Place cheese on baking sheet. Bake for approximately 15 minutes. Transfer to serving tray.
- Toast baguette slices and arrange on tray with cheese.
- Transfer apple-cherry chutney to a serving bowl and place with cheese and toasts. Serve immediately.