Baked Brie With Tomato Chutney Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Sprinkle curry powder over top and sides of Brie; rub the curry powder into the rind to thoroughly coat the surface. Place the Brie wheel in a large pie plate or oven proof dish. Spread a generous layer of chutney over the top, and evenly sprinkle with cashews.
• Bake 15 minutes in the preheated oven, or until cashews are slightly golden and cheese inside the rind is melted. Serve with slices of baguette.

Steps:

• Heat the broiler. Put the cherry tomatoes onto a baking sheet, drizzle them with olive oil, and season them with salt and pepper. Broil them until they burst; set them aside.
• Butter the bread on both sides and top each with several slices of brie. Broil until the cheese is bubbling and slightly browned. Top with the tomatoes. Serve immediately.

Steps:

• Place the cheese in an ungreased ovenproof serving dish. Top with chutney and bacon. Bake, uncovered, at 400° for 10-12 minutes or until cheese is softened. Serve with crackers.

Steps:

• For caramelized onions, cook onion in hot butter or margarine in a small saucepan, covered, over low heat about 15 minutes or until tender and golden, stirring occasionally.
• Meanwhile, stir together tomato preserves or mango chutney (cut up any large pieces of chutney), rosemary, and crushed red pepper in a small bowl.
• Cut off a thin slice from the top of the Brie to remove the rind; discard.
• Place the Brie in an ungreased 9-inch pie plate.
• Top with tomato or chutney mixture, then with caramelized onions.
• Bake, uncovered, in a 325F oven about 10 to 12 minutes or until Brie is softened and warmed but not runny.
• Serve with breadsticks, crackers, or bread slices.