Baked Brie with Cranberry Chutney
- 2/3 c. water
- 2/3 c. sugar
- 1 1/3 c. cranberries
- 4 tsp. cider vinegar
- 1/3 c. dark raisins
- 1/4 c. chopped pecans
- 2 tsp. brown sugar
- Scant 1/4 tsp. ginger
- 1/2 tsp. chopped garlic
- 8 oz. wheel of Brie cheese
- 1 loaf French bread cut in thin slices or party loaf pumpernickel bread
To make chutney: In a heavy saucepan combine water and sugar. Stir and bring to a boil. Add cranberries, vinegar, nuts, sugar, ginger and garlic. Boil slowly, stirring until thick, 5-10 minutes. Cool and refrigerate. it will keep in refrigerator up to 1 week or it can be frozen.
To serve: Place Brie in an ovenproof shallow dish. Spread chutney over top of cheese. Bake at 350 degrees for 5-10 minutes watching carefully so as not to melt brie, just to soften it. Serve with slices of bread.
Apricot and Turkey Bruschetta
- 1/2 loaf ciabatta bread
- 1/4 c. olive oil
- 3/4 c. apricot preserves
- 5 oz. fontina or asiago cheese, thinly sliced
- 6 oz. roasted chicken or turkey breast, cooled and thinly sliced
- 3 oz. (about 5 slices) prosciutto, thinly sliced
- Extra-virgin olive oil, to drizzle
Preheat oven to 350 degrees.
Slice the bread into 10 slices, each about 1/2-inch thick. Brush the bread slices with the olive oil and arrange on a baking sheet. Bake for 10 to 15 minutes until crisp and golden. Cool to room temperature.
Spread each slice of the toasted bread with the apricot preserves then place a slice of the cheese on top. Arrange the sliced chicken on top of the cheese. Cut each piece of prosciutto in half and place on top of the chicken. Transfer the bruschetta to a serving platter. Drizzle with the extra virgin olive oil and serve.
Option: Bruschetta can be heated until cheese melts slightly.