Baked Brie with Pear Chutney is the perfect appetizer to serve to guests! Everyone loves it, plus it takes about 15 minutes start to finish, and can be done ahead of time if you wish. I love this topped with roasted cranberries and toasted walnuts. An elegant touch to your cheese platters!
How to Make Pear Chutney
Baking a wheel of brie is nothing new. Pop it in the oven for 15 minutes, and out comes a melty, oozing wheel of cheese, perfect for dipping crackers and fruit in.
What makes this recipe is the pear chutney! It’s a mix of:
- Sweet ripe pears
- Tangy vinegar
- A touch of honey to take the sweetness up a notch
- Shallots and dijon for savory flavor
- A little (or a lot) or sriracha, for some heat!
This easy pear chutney recipe is enough to serve with 2 wheels of brie. If you only need enough for 1, save the extra chutney to serve on top of chicken or pork.
How long do you Bake Brie?
I like to bake the brie until it’s very melty inside. I find that this happens in different amounts of time based on the brand of brie cheese that you buy.
Typically, it will start oozing cheese out of little tears in the rind after about 12-16 minutes. I just watch my cheese as it gets close to the end of the baking time, and once I see the first little tear, I know it’s ready.
This recipe is perfect for parties or for a last minute offering for guests because it can be done so easily and everyone loves it.
The pear chutney can be made in the same time it takes to bake the brie, or make the chutney ahead of time, and pop the brie, cranberries and walnuts in the oven when it’s just about time to serve this appetizer.
Top the melty brie with a large scoop of pear chutney, and then add the roasted cranberries and walnuts.
How to Serve Baked Brie
Build your perfect cheese board by choosing the options that are right for you and your guests!
For a special holiday board, I like to add:
- Mandarin oranges
- Sliced Apples
- Almonds or other nuts
- Rice crackers, or any of your favorite crackers
- Small rounds of french bread (if not gluten free)
For small gatherings, this is really the only appetizer you need! Make 2 wheels of brie, so when the first one is devoured you can surprise your guests with a 2nd!
Baked Brie with Pear Chutney
- 1 6 ounce brie cheese
- 1/3 cup cranberries
- 3 tablespoons walnuts
- In a skillet, heat over medium heat and add vinegar, honey, the cinnamon stick and cloves, and bring to a low simmer for about 3 minutes.
- Add the peels and diced pear, and continue to simmer for about 5 minutes. Use a wooden spoon or spatula and gently break up the pear as it cooks and softens until you'e reached your desired texture.
- Add the crystallized ginger, shallot, dijon and sea salt, and continue to simmer for 10 more minutes.
- Remove the cinnamon sticks and cloves.
- Preheat oven to 400 degrees.
- Add the brie and the cranberries to a lined baking tray. Bake for 10 minutes prior to adding the walnuts to keep them from burning.
- Add the walnuts, and continue to bake until there are small tears in the cheese rind and you can see melted cheese starting to come out.
- Top cheese with pear chutney, roasted cranberries, and toasted walnuts.
Other Healthy Appetizer Recipes:
- Sweet Potato and Salmon Croquettes, by Sunkissed Kitchen
- Mini Shrimp Tostadas with Pomegranate Salsa, by Sunkissed Kitchen
- Festive Holiday Guacamole, by Sunkissed Kitchen
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