Description
Melty brie topped with warm, sticky-sweet fig chutney this rustic yet elegant appetizer brings cozy fall vibes to any gathering.
Ingredients
- 1 whole brie wheel (8 oz)
- 1 tablespoon olive oil
- ⅓ cup dried figs, chopped
- 1 tablespoon honey
- 2 tablespoons apple cider vinegar
- 1 teaspoon grated ginger
- ¼ teaspoon ground cinnamon
- 1 tablespoon chopped shallots
- 1 pinch salt
- 2 tablespoons water
- 2 sprigs fresh thyme (optional)
- Handful of chopped walnuts or pistachios (optional)
- Pomegranate seeds (optional)
- Fresh baguette slices, apple or pear slices, whole grain crackers for serving
Instructions
- In a small saucepan over medium heat, combine chopped figs, honey, vinegar, ginger, cinnamon, shallots, salt, and water. Simmer for 8–10 minutes, stirring occasionally, until the mixture thickens. Set aside.
- Heat a small oven-safe skillet over medium heat and add olive oil to coat the bottom.
- Place the brie wheel in the center of the skillet and let it warm on the stovetop for 2–3 minutes until it begins to soften.
- Spoon the chutney over the top of the brie and add optional toppings like nuts or thyme.
- Transfer skillet to a preheated 375°F (190°C) oven and bake for 10–12 minutes until the brie is melty and the chutney is bubbly.
- Carefully remove from the oven and serve hot with crackers, bread, or fruit slices.
Notes
Let the brie come to room temperature before baking for even melting. Use a cast iron skillet to retain heat and keep the cheese warm longer. Don’t overload the chutney just enough to complement the creamy brie.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Baked
- Cuisine: American