A Rich and Creamy Baked Brie Recipe You’ll Love

This week’s recipe is a delicious baked Brie that combines the perfect amount of rich creamy cheese with sweet chutney for an appetizer that is too good to resist. This delectable recipe comes from the kitchen of Hamilton Mill resident Katy Guerra.

Once you have a few items stocked in your pantry, this is an easy and elegant appetizer that you can quickly pull together.

“It’s easy to make and has easy ingredients,” Guerra said. “Once you have the chutney -- I usually always have nuts and pie crust on hand -- then all you need is the Brie.”

Guerra shared why this is one of her favorite dishes, and what makes it the perfect dish for entertaining.  

“Everyone loves cheese, and the sweetness of the chutney,” she said. “The pastry makes the dish look fancy. It is quick to prepare so you can focus on other dishes while it is cooking.”       

To add a little variety to the dish, Guerra offers substitutions for a few ingredients.

“The other variety I made substituted the Major Grey’s Chutney with a mango chutney and chopped cashews instead of the walnuts,” Guerra shared. “Before you spread the chutney, sprinkle three teaspoons of curry over top and sides of the brie and then you spread the chutney and cashews.”             

Katy’s Baked Brie 

Ingredients:

1 round wheel of Brie, about 8 oz.

4 tbsp. chutney (Guerra uses Major Grey’s Chutney from Crosse & Blackwell)

½ cup of chopped Walnuts

1 refrigerated pie crust (Pillsbury), room temperature

1 French baguette, cut into thin slices (or left over bread of some sort)

Preparation:

1. Preheat oven to 350 degrees.

2. Roll out pie pastry onto glass pie plate or oven proof pie dish.

3. Place Brie in the center.

4. Spoon three tbsp. of chutney over top of brie.

5. Sprinkle 1/3 cup of walnuts.

6. Fold one edge of pie crust to center and go clock-wise around making it totally enclosing the brie

7. Bake for about 40 minutes, or until pie crust is completely cooked and golden.

8. Add remaining chutney on top (1 tbsp.) and walnuts on top at the end.

9. Toast bread slices in the oven (I did this the last 5 minutes of baking the Brie).

Serve warm with a cheese knife and toasted bread around the edges.

Next time you entertain, start the night off with the rich and creamy irresistible goodness of Guerra’s Baked Brie.

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Until next week, keep living a life filled with food, friends and fun!