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brie, roasted garlic, and tomato chutney appetizer recipeWhen I lived in Charleston, SC, I used to love an appetizer very similar to this one from a place called Southend Brewery.  I would always order it for dinner and leave a very happy girl.  When we were there in May for a wedding, I was thrilled when I found out that the rehearsal dinner was going to be at this restaurant.  I was not so thrilled to see that they took this off of the menu.  I mean really, did they not know that I loved it and was looking forward to it all day?  So what do you do when you have a craving for something from a restaurant that is no longer on the menu?  You Google it to see if the recipe exists.  Sometimes, you get lucky and it will have been published somewhere.  If not, then you try to recreate it.

Obviously the cheese and the roasted garlic are easy to replicate.  I was at my local Whole Foods and the man at the cheese counter recommended a wheel of brie that I had never had before.  It was delicious.  It is a Triple Creme Brie from Woolwich Dairy.  It is a goats milk brie and it is beyond rich and creamy.  It is like butter, only better.  If you cannot find it locally, you can buy it directly from Woolwich Farms.  When I roast garlic, I roast a few heads at a time to keep in the fridge for other things.  Roasting sweetens the garlic, it loses its pungent flavor while still tasting like garlic.  It is one of my favorite things in the world slathered on a piece of rustic bread.  Heaven.

The tomato chutney would be harder to replicate.  For starters, I have not had this appetizer in years and I needed to come up with the recipe from memory.  I had to go back and remember what I loved about it.  I remembered it being chunky, with golden raisins, with a good balance of sweet and savory.  It had seeds in it, like cumin seeds or coriander.  I scoured the Interweb and took a few different recipes and combined them and came up with this version.  I am very happy with it and it tasted as good as I remember.

What I love about this sort of appetizer (besides that it is centered around cheese.  And cheese bearing similar name to my own.) is that you can make the components in advance and assemble it on a platter when you are ready to serve it.  I think that this would be a perfect start to your Thanksgiving meal.  I am not one to go crazy with appetizers on Thanksgiving.  It is such a large and filling meal, that I do not want people filling up before they have even sat down.  What I do want however is something to keep my guests busy while I finish the last minute things before dinner and keep them out of the kitchen.  A simple cheese platter like this fits the bill nicely.

brie, roasted garlic, and tomato chutney appetizer recipeWhat you need:

brie cheese
roasted garlic
tomato chutney
crusty french bread

brie, roasted garlic, and tomato chutney appetizer recipeFor the chutney:

1 Tablespoon olive oil
1 shallot chopped
1 Tablespoon pickling spices
1 teaspoon cumin seeds
1/2 cup apple cider vinegar
1/3 cup brown sugar
1/2 teaspoon salt
2 cans diced tomatoes
1/2 cup golden raisins

adapted from the kitchn

brie, roasted garlic, and tomato chutney appetizer recipeSaute the shallots in the the olive oil over medium heat until the they have softened.  It would be easier to tie the spices in a piece of cheesecloth, but I did not have any around, so I came up with this idea.  I put them in a tea strainer.  It worked just fine if I do say myself.  Add everything else to the saucepan and simmer for 30 minutes.  Give a taste and check for seasoning and balance.  You may need to add more or less vinegar, sugar, or salt.

brie, roasted garlic, and tomato chutney appetizer recipeTake the spices out and pour the chutney into a container and let cool.  This will keep for about a month in the fridge.  This is pretty perfect on a turkey sandwich.

how to roast garlicSlice the tops of the heads of garlic and put them in an oven proof dish.  Pour over some olive oil.  Season well with salt and pepper.  Cover the dish with tin foil and put in a 400 degree oven for 45 minutes to an hour.  When the garlic is done, it will be golden brown and some of the cloves will start to pop out.

brie, roasted garlic, and tomato chutney appetizerYou can either serve the brie at room temperature like it is in the pictures, or you can warm it in the oven for a few minutes so that it is even more gooey and delicious.

brie, roasted garlic, and tomato chutney appetizerAdd some sliced bread.

brie, roasted garlic, and tomato chutney appetizerSmear some brie on the french bread, add a clove or two of the roasted garlic and top with the tomato chutney.  A perfect appetizer.

Brie, Roasted Garlic and Tomato Chutney

Ingredients

  • brie cheese
  • roasted garlic
  • tomato chutney
  • crusty french bread

Instructions

  1. Saute the shallots in the the olive oil over medium heat until the they have softened. It would be easier to tie the spices in a piece of cheesecloth, but I did not have any around, so I came up with this idea. I put them in a tea strainer. It worked just fine if I do say myself. Add everything else to the saucepan and simmer for 30 minutes. Give a taste and check for seasoning and balance. You may need to add more or less vinegar, sugar, or salt.
  2. Take the spices out and pour the chutney into a container and let cool. This will keep for about a month in the fridge.
  3. Slice the tops of the heads of garlic and put them in an oven proof dish. Pour over some olive oil. Season well with salt and pepper. Cover the dish with tin foil and put in a 400 degree oven for 45 minutes to an hour. When the garlic is done, it will be golden brown and some of the cloves will start to pop out.
  4. You can either serve the brie at room temperature like it is in the pictures, or you can warm it in the oven for a few minutes so that it is even more gooey and delicious.
  5. Add some sliced bread.
  6. Smear some brie on the french bread, add a clove or two of the roasted garlic and top with the tomato chutney. A perfect appetizer.
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18 Responses to Brie, Roasted Garlic and Tomato Chutney

  1. [...] This post was mentioned on Twitter by darnell, Melissa. Melissa said: OMG YUM – Brie, Roasted Garlic and Tomato Chutney http://bit.ly/fNqEch [...]

  2. Trisha says:

    Sounds yummy … i love garlic … i’ll bet this ones a keeper!
    Trisha recently posted..Week 8 of 12 Weeks of Christmas Cookies- Scottish Shortbread

  3. Foxy says:

    Thanks for the tip on the garlic roasting, I often do mine in little ramekins and fill up the side of the garlic about 1/2 way with olive oil. The bonus is that you then end up with roasted garlic flavoured oil to use on somthing else! but will try this method next time! Oh and I don’t cut the heads of mine but I can see the appeal to it!

  4. jenna says:

    oh my gosh…this chutney looks amazing. I bet the flavor of the chutney goes brilliantly with the goat brie! Thnx for a great recipe! :)

  5. Cair says:

    Hi Bree,
    I found your blog the other day when I was looking for a salted caramel recipe – I will definitely be making them soon.
    Now today I need an appetizer for thanksgiving, and what do you have? A perfect appetizer. I think we’ll be friends, as one-sided as it may be (i.e. you’re my friend but you don’t know who I am – almost sounds like stalking – but really, I won’t bother you outside of comments).
    Anyway, I”m going to make this, but I’m not sure which size can of diced tomatoes. Two 14.5- ounce cans, or 2 28-ounce cans?
    Thanks!
    Cair

    • bakedbree says:

      Thank you! I am so glad that you found me. I hope that you continue to to comment. I love it!

      Should have clarified, the small cans. 14.5 ounce.

  6. Melody says:

    Roasted garlic looks so easy to make. Thanks.

  7. Heather says:

    Oh. My. Brie. That is by far the best brie in the entire world!! I have eaten that Brie as long as the Woolwich Dairy has been in business. How wonderful that a little local product from Ontario Canada made it to your blog. If you want it fresh…let me know…we could certainly arrange a random mailing of our Brie to your Bree :) The dairy is 30 minutes down the road :)

  8. Cair says:

    Hi Bree,
    I made this for our Thanksgiving appetizer (though I didn’t have the Woolwich Dairy brie). It was a big hit, and really pretty easy. Easy and classy. I’ll be keeping this recipe.

  9. [...] has super simple and delicious recipes on her blog.  In fact, this evening I’ll be making this and these.  I kind of made up my own version of this chutney from her recipe, and let me tell [...]

  10. [...] like they are a part of the party too. Coincidentally, a lot of the adults gravitate away from the baked brie, and head over to dip a graham cracker or [...]

  11. [...] Roasted Garlic and Tomato Chutney November 22, 2010 By bakedbree 17 Comments If you're new here, you may want to subscribe to my RSS feed. Thanks for [...]

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