Appetizers / Snacks
Smoky Brie & Apple Chutney
Rich and nutty, Brie begs to be topped with something sweet, especially to complement the hickory-smoked flavor of these grilled wheels. Try one — or both — of the sweet and savory chutneys for a spread that’s sure to leave you wanting more of this cheesy grilled appetizer.
FOR THE APPLE CHUTNEY, COMBINE:
FOR THE BRIE, TRIM:
For the cherry variation, simmer 2 cups frozen tart cherries, 1/2 cup diced red onion, 3 Tbsp. brown sugar, and 1 tsp. Dijon mustard in a saucepan over medium heat until cherries thaw and plump up.
Whisk together 1 Tbsp. water and 1 tsp. cornstarch; stir into cherry mixture and cook until thickened, 2–3 minutes.
Stir in 2 tsp. white wine vinegar and 2 tsp. minced fresh tarragon. Season chutney with salt and black pepper; garnish with toasted sliced almonds.
Preheat grill for indirect grilling, heating one side to medium and the other side to low.
For the apple chutney, combine dried cherries and brandy.
Cook bacon in a sauté pan over medium heat until crisp; transfer to a paper-towel-lined plate and drain all but 1 Tbsp. drippings.
Drain cherries. Add cherries, bacon, and vinegar to apple mixture; season with salt and black pepper.
For the Brie, trim a thin layer of rind off the top of each wheel.
Remove plank from grill; carefully transfer Brie to a serving tray. Top Brie with chutney and serve with bread or crackers.
Per serving (with apple chutney)
% Daily Value*
Total Fat 21g 32%
Saturated Fat 12g 60%
Cholesterol 64mg 21%
Sodium 497mg 20%
Carbs 16g 5%
Fiber 3g 12%
*Percent Daily Values are based on a 2,000 calorie diet.