Wrapped brie with tomato chutney is probably the most glorious food I’ve had in a while.
Imagine this at your Easter table. This my not be a tradition Easter recipe, but why not switch things up a bit. You can’t live on ham and deviled eggs alone. I am sure everyone will be super impressed.
Not only is it beautiful, but the flavors are amazing. I would have no problem eating the entire dish by myself. It’s no secrete that I have will power issues.[rss-cut]
I am proud to be serving as a Tuttorosso Ambassador. If you have be reading my site for ages, you will know I have always been a fan of their product, so I am thrilled to be working with them.
When it comes to cooking, you choose only the ingredients you trust, like Tuttorosso Tomatoes.
It’s the quality of these ingredients that help you serve love in every bite – that earn your loyalty. They earned my loyalty a LONG time ago.
- Tomato Chutney
- 1 (35 ounce) can [url href=”http://tuttorossotomatoes.com/products/detail/tuttorosso-peeled-plum-tomatoes” target=”_blank”]Tuttorosso® Peeled Plum Italian Style Tomatoes with natural basil flavor[/url], chopped
- 1 large onion, chopped
- Zest of one lemon
- 1/2 cup sugar
- 1/2 cup red wine vinegar
- 1/2 cup dried currants, or raisins
- 1 1/2 teaspoons mustard seeds
- 1/2 teaspoon salt
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon ground allspice
- 1/2 teaspoon cinnamon
- Wrapped Brie
- 1 egg, beaten
- 2 tablespoons water
- 1 sheet puff pastry, thawed
- 1 13-16 ounce round Brie cheese
- 1 1/2 cups Tomato Chutney
- In a heavy saucepan combine all the above ingredients.
- Cook mixture over medium heat, stirring occasionally, for 30 minutes.
- Reduce heat to low and simmer mixture, stirring occasionally, for 30 minutes more, or until thickened and reduced to about 2 ½ cups.
- Place in a jar with a tight fitting let.
- Chutney will keep in the refrigerator for 2-3 weeks.
- Or to preserve, put chutney in canning jar and place in hot water bath for 15 minutes or heat mixture to boiling, put in mason jars and seal with lid and tightly turned ring.
- Turn upside down and allow to cool. Can be divided into smaller jars to give as gifts.
- Makes 2 1/2 cup, preparation time 10 minutes and cooking time 1 hour.
- Preheat oven to 400o F.
- Beat egg and water in a small bowl, set aside.
- Sprinkle work surface with flour to prevent pastry from sticking.
- Unfold thawed pastry sheet on floured work surface.
- Roll the pastry into about a 14 inch square.
- Spread about ½ cup of the chutney on the pastry to within 2 inches of the edge.
- Slice cheese in half horizontally.
- Remove top of cheese and spread remaining chutney on the cheese.
- Place the other half on chutney.
- Fold pastry up and over the cheese to cover.
- Trim any excess pastry and press to seal.
- Brush the seam with the egg mixture.
- Place wrapped brie, seam-side down onto a baking sheet.
- If you wish, you can decorate with pastry scraps. Brush top with egg mixture.
- Bake for 25 minutes or until golden brown.
- Let stand 30-45 minutes before serving.
- Serve with thin slices of toasted Italian bread or crackers.
**This post is sponsored by Tuttorosso. All opinions are 100% mine**
I always have Brie with something sweet in it. I will have to try this savory version next time.
I often have the sweet variety as well, this is a lovely change up.
Yum yum! The perfect appetizer
Soooooo perfect!!!
Soo perfect!!!