Alex Guarnaschelli’s Baked Brie with a Cranberry Chutney | The Kitchen | Food Network

Alex tops her creamy brie with a sweet and tart chutney that features cranberries, pear and a dash of pickle!
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Baked Brie with a Cranberry Chutney and Toasted Almonds
Level: Easy
Total: 45 min
Active: 20 min
Yield: 6 to 8 servings


Cranberry Chutney:

1 cup dried cranberries
1 cup dry white wine
2 tablespoons dark brown sugar
1 tablespoon unsalted butter
1 tablespoon apple cider vinegar
1/2 teaspoon cayenne
1 medium Bosc or Anjou pear, peeled, cored and diced small
1 cinnamon stick
1 tablespoon chopped pickles plus 1 tablespoon pickle brine
6 sprigs fresh flat-leaf parsley, leaves only


One 1-kilogram wheel of Brie (2.2 pounds, 8 inches in diameter), chilled
Kosher salt
1/2 cup whole almonds with the skin on
Baguette, crackers and crudités, for serving


For the cranberry chutney: In a medium saucepan, add the cranberries and wine. Bring to a simmer over medium heat; simmer until all the liquid cooks out, 8 to 10 minutes. Stir in the brown sugar, butter, vinegar, cayenne, pear and cinnamon stick. Cook until all of the ingredients meld together, 2 to 3 minutes. Let cool.


Remove the cinnamon stick from the chutney, then stir in the pickles, brine and parsley. Taste for seasoning. The chutney will last up to a week stored in a resealable container in the refrigerator.

For the Brie: Preheat the oven to 350 degrees F.

Place the Brie on a flat surface. Slice the top layer of rind off the top so it looks like a Brie swimming pool. Place it in the center of an ovenproof baking dish you can serve the cheese in. Sprinkle some salt on the Brie, sprinkle the almonds around it and bake until slightly gooey and warm, 12 to 15 minutes.


Serve the chutney in a bowl on the side or spooned around the edges of the cheese with the almonds. Serve with baguette, crackers or crudités.

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Alex Guarnaschelli’s Baked Brie with a Cranberry Chutney | The Kitchen | Food Network

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