Recipe by kiwidutch
My super cool BIL brought this simple, yet elegant and yummy appetizer to our Thanksgiving feast this year. It was so simple, and I thought that my Zaar friends would enjoy this as well. I have made some modifications, adding pecan halves and crepes. If you want to make this without the crepes, just heat up the Brie (entire round), and pour the jar of chutney over the top. Serve with gourmet cracker assortment.
Top Review by twissis
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!
- 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 See How It's Made
- 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.