It seems that appetizers go through phases of popularity. One season, every time you go to a party, there will one appetizer you can count on seeing. For a while, it was that tasty artichoke and Parmesan cheese dip. Bacon-wrapped water chestnuts were popular for a while. And there was this starter which showed up at a whole bunch of parties.
Baked Brie with Chutney and Cashews is very easy to make, and judging by the speed at which it disappeared whenever it was served, very popular. When I had guests coming over for a nosh before going out, I thought of this recipe and it was as good as I remembered it. Curry and chutney go great together and oozing melted brie? Nothing wrong with that.
Here’s what to do.
Get a round of brie cheese.
Your favourite curry powder.
And your favourite chutney. This is Major Grey’s chutney.
I chose to chop the cashews, though you can leave them whole if you’d like.
Sprinkle a tablespoon of curry powder onto the work surface.
Roll the brie through the curry powder and coat the cheese.
Spread on the chutney.
Top with cashews.
Baked Brie with Chutney and Cashews.
Baked Brie with Chutney and Cashews
550 gram wheel of Brie cheese
1 Tbsp. curry powder
1/2 cup chutney
3/4 cup chopped cashews
Baguette or crackers for serving
Coat the brie with the curry powder. Spread the cheese with the chutney, then top with the cashews. Bake in a 350° oven for 10 – 15 minutes, or until the cheese is heated. Serve with crackers or sliced baguette.