Warm Brie and Chutney Appetizer Triangles
photo by twissis
- Ready In:
- 30mins
- Ingredients:
- 5
- Serves:
-
6
ingredients
- 16 -24 pecan halves
- 1 tablespoon melted butter or 1 tablespoon margarine
- 8 thin crepes (7 or 8 in.)
- 1 cup Major Grey chutney
- 3⁄4 lb firm-ripe brie cheese
directions
- In a small bowl, mix pecans with butter.
- Lay crêpes on a counter in a single
- layer, pale side up. Spread each crêpe with about 2 tablespoons chutney. Thinly slice cheese, including rind, and cut into about 1-inch lengths.
- Distribute cheese evenly over crêpes. Gently fold each crêpe in half over filling, then in half again to make a triangle.
- Set filled crêpe triangles slightly apart on a 12- by 15-inch baking sheet. Lay 2 or 3 pecan halves on each crêpe.
- Bake in a 400° regular oven or 375° convection oven until cheese melts and nuts are lightly toasted, 6 to 9 minutes. With a wide spatula, transfer crêpes to plates.
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Reviews
-
Awesome combo of ingredients that work so well together, KD. Your intro seemed to invite variations of choice, so I used pita pockets + flour tortillas & they were TDF! I made them as written for crepes, used a pastry brush to apply a thin coat of the melted butter to the tops, dusted some w/paprika & garlic powder on the others & then served w/grapes for color mostly. Using pecans was inspired & added a buttery textural crunch I esp liked, but next time I will chop them to get an even distribution of crunch w/ea tasty bite. So easy to fix, a grown-up appy & also an excellent fruit & cheese dessert w/coffee. Thx for sharing your BILs *Keeper Recipe* w/us! Yum!
RECIPE SUBMITTED BY
kiwidutch
Netherlands