Nut-Crusted Brie with Cherry Chutney

With this easy appetizer from our Biltmore chefs, even a busy holiday calendar seems more manageable–and much more delicious!

Our easy to prepare Nut-Crusted Brie with Cherry Chutney is a delicious appetizer that pairs perfectly with Biltmore Estate® Blanc de Blancs sparkling wine. Serves 6-8.

Brie Ingredients

• 1 cup almonds, lightly crushed
• ¼ cup walnuts, lightly crushed
• ¼ cup pecans, lightly crushed
• 1 (2-pound) wheel of Brie Cheese
• 3 eggs, lightly beaten
• 1 cup heavy cream
• Cherry Chutney
• French baguette slices, toasted

Cherry Chutney Ingredients

• 1 pound dried cherries
• 2 cups orange juice
• 2 tablespoons red wine vinegar
• ½ cup fresh ginger, grated
• 1 teaspoon whole coriander seeds
• 1¼ cups sugar

Brie Method
Preheat oven to 350ºF. Mix almonds, walnuts, and pecans in a small bowl. Whisk the eggs and cream together in a separate bowl. Using a pastry brush, apply egg mixture to cheese and then coat with the nuts. Place in a baking pan and bake until the cheese is softened and the nuts are golden brown, about 15-20 minutes. Place the cheese on heated plates.

Cherry Chutney Method
Combine the dried cherries, orange juice, and vinegar in a saucepan. Add the ginger, coriander seeds, and sugar; mix well. Bring to a boil and reduce the heat. Cook to a syrupy consistency, stirring constantly.

Serve

Cut the Brie cheese into desired portions and place on heated plates. Spoon Cherry Chutney over the cheese and around the edges of the plates. Serve with slices of toasted French baguette.