Baked Brie with Cranberry Orchard Chutney

Serves: 6–8
Prep Time: 5 minutes
Bake Time: 15–20 minutes

Ingredients:

• 1 (8 oz) wheel of Brie cheese

• ½ cup Willabay Cranberry Orchard Chutney

• 1 sheet puff pastry, thawed (optional, for a wrapped version)

• 1 egg (optional, for puff pastry egg wash)

• Optional toppings: chopped pecans, walnuts, or fresh rosemary

• Crackers, sliced baguette, or apple slices for serving

Instructions (Two Options):

Simple, Unwrapped Version:

1. Preheat oven to 375°F (190°C).

2. Place Brie in a small oven-safe dish or on a parchment-lined baking sheet.

3. Top with Cranberry Orchard Chutney. Sprinkle with nuts or rosemary if using.

4. Bake for 15–20 minutes, or until Brie is soft and melty.

5. Serve immediately with crackers, crostini, or fresh fruit.

Wrapped in Puff Pastry (for extra wow!):

1. Preheat oven to 400°F (200°C).

2. Place Brie in the center of the puff pastry sheet.

3. Spoon chutney on top, add nuts or herbs if desired.

4. Fold pastry over the Brie, trimming any excess and sealing the edges.

5. Brush with beaten egg for a golden finish.

6. Bake 20–25 minutes or until pastry is golden brown.

7. Cool 5 minutes, then serve warm and gooey with your favorite dippers.

Serving Tip:

Perfect for holiday gatherings, wine nights, or cozy evenings at home. The sweet-tart chutney beautifully complements the creamy, melty Brie.