Brie Cheese with Berry Chutney
2 servings
20 minutes
Baked brie with berry chutney is a blend of French culinary sophistication and the brightness of summer berries. This recipe draws inspiration from traditional brie baking methods, transforming it into a delicate, gooey mass with a savory touch. The baked cheese infused with olive oil and pepper reveals its creamy flavor, while the black currant chutney enhanced with erythritol and red wine vinegar brings a balance of sweetness and acidity. Red basil adds fresh spicy notes, making the dish truly expressive. This brie pairs perfectly with crispy baguette or light crackers and is ideal for a romantic dinner or an exquisite appetizer for guests. The originality of this dish lies in its harmony of flavors and refined presentation, making it a gem in the world of gastronomic delights.
1
Place the brie cheese in a baking dish.
2
Carefully slice the cheese in a grid pattern. It's important not to cut the brie all the way through. Sprinkle the cheese with black ground pepper.
- Ground black pepper: 0.5 teaspoon
3
Moisten the cheese with a teaspoon of olive oil.
- Olive oil: 2 teaspoons
4
Place the cheese in the oven and bake for 15 minutes at 180 degrees.
5
Heat 1 teaspoon of olive oil in a pan over high heat and add black currants.
- Olive oil: 2 teaspoons
- Blackcurrant: 40 g
6
Add erythritol.
- Erythritol: 1 teaspoon
7
Pour 1 teaspoon of red wine vinegar.
- Red wine vinegar: 1 teaspoon
8
Add black pepper and red basil. Mix well.
- Ground black pepper: 0.5 teaspoon
- Red Basil: to taste
9
Reduce the heat, cover with a lid, and simmer for 5-7 minutes.
10
Take out the baked brie cheese.
11
Add ready chutney to the cheese.
12
Let the cheese cool for 2-5 minutes — then it's time to taste. Be careful: the cheese is very hot!