Sweet and spicy peach chutney is the perfect topping and compliment for a creamy wheel of tangy Brie. Leaving the edible rind of the cheese intact helps the wheel to hold its shape as it warms.

Baked Brie with Peach Chutney

Sweet and spicy peach chutney is the perfect topping and compliment for a creamy wheel of tangy Brie. Leaving the edible rind of the cheese intact helps the wheel to hold its shape as it warms.

Ingredients

  • 1 tablespoon extra virgin olive oil
  • 1/3 cup red onion
  • 2 teaspoons fresh minced ginger
  • Pinch of red pepper flakes
  • 1 pound fresh peaches
  • 2 tablespoons dry white wine
  • 2 tablespoons brown sugar
  • 2 teaspoons freshly squeezed lemon juice
  • 1/4 cup golden raisins
  • Salt
  • 8-ounce Brie cheese wheel
  • Toasted slices of baguette or crackers

Directions

Preheat the oven to 425 degrees. Heat olive oil in a large skillet. Add the onion, ginger and red pepper flakes and sauté for 5 minutes. Add the peaches, wine, sugar, lemon juice and salt. Cook until the peaches are soft, about 5 to 7 minutes. Coarsely mash the peaches with a fork. Add the raisins and simmer until the liquid is reduced, 3 to 4 minutes. Set aside to cool.

Place the wheel of Brie in a small round baking dish, just big enough to hold the cheese. Top with the peach chutney. Bake for 10 to 15 minutes or until the cheese is soft. Let stand 5 minutes before serving with toasted slices of baguette.

Makes 6 to 8 appetizer servings.