Baked Brie with Cranberry Chutney |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Crispy little phyllo purses encase morsels of buttery baked Brie in this hors d'oeuvre. Scoop up some of the tangy-sweet cranberry chutney with each nibble of the cheese of a delectable contrast in taste and texture. Ingredients:
1 1/2 cup sugar |
1 cup cranberry juice drink |
4 cups fresh cranberries (16 ounces) |
1/2 cup chopped walnuts |
1/2 cup currants |
1/4 cup fresh orange juice |
2 tablespoons cider vinegar |
1/2 teaspoon ground ginger |
2 cloves garlic, minced |
6 sheets frozen phyllo pastry, thawed |
1/2 cup unsalted butter, melted |
8 ounces brie, cut into 3/4-inch pieces |
Directions:
1. Combine sugar and juice drink in a medium saucepan; bring to a boil over medium heat, stirring until sugar dissolves. Add cranberries and next 6 ingredients; return to a boil. Reduce heat, and simmer, uncovered, 5 minutes or until thickened, stirring often. Cool completely (mixture will thicken as it cools).
2. Place 1 sheet phyllo on a damp towel; brush with butter. Layer a second and third sheet on top of the first, brushing each with butter. (Set remaining 3 sheets aside, covering with a damp towel to prevent drying out.)
3. Cut phyllo in half lengthwise; cut each half crosswise into thirds, forming 6 squares. Place 2 pieces of Brie in center of each square. Gather corners of phyllo squares over Brie, and twist gently, forming a bundle. Place bundles on a lightly greased baking sheet. Repeat procedure with remaining phyllo, butter, and Brie.
4. Bake at 375° for 13 minutes or until golden. Place 2 bundles on each of 6 individual serving plates, and serve hot with cranberry chutney.
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