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Socorro & Chutney Baked Brie
The sweet & savory combination of this baked brie is delicious! A vibrant, creamy, oozy cheese is delivered after it has been lightly dusted with curry powder, spread with mango chutney and studded with Socorro Blend before baking. Serve with baguette slices and/or hearty crackers.
8 - 8.8 ounce wheel of brie (or Camembert)
½ teaspoon Madras curry powder
2 tablespoons mango chutney
1½ ounces Sahale Snacks Socorro Blend, chopped
Preheat oven to 350 degrees.
Lightly dust the top and sides of brie with curry powder and gently rub it into the rind to coat the surface. Spoon the mango chutney onto the center of the brie and using the back of a spoon evenly coat the brie to its edges with the chutney. Sprinkle the chopped Socorro Blend evenly over the top of the brie. Very gently press down to adhere the nuts.
Place the wheel of brie on a piece of parchment paper in an ovenproof baking dish. Bake for 20 minutes, or until the nuts have browned slightly and the cheese is soft to the touch. Serve immediately.
Enjoy!
Recipe by Chef Michael Blackwell – Whole Foods (Seattle)
Adapted by Chef Danielle Custer – Sahale Snacks
Makes 6 appetizer servings
Cooking for a Crowd? Larger Brie Variation: To make a larger baked brie (up to 30 people), start with a 1.1 kilo (2.2 pounds) of brie, use 2 teaspoons curry powder, 4 ounces (1/2 cup) mango chutney and 7 ounces chopped Socorro.
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Chef Michael Blackwell cooks up Chutney Baked Brie with Socorro for a class at Whole Foods, Seattle.
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