A holiday-inspired starter featuring BC-grown fresh hazelnuts.
This elegant appetizer pairs the creamy richness of baked brie with the nutty crunch of BC-grown hazelnuts and the sweet tang of cranberry chutney. Perfect for holiday gatherings, and pairs beautifully with a crisp local white white or local sparkling cider!
Ingredients
For the Brie:
1 wheel of brie (8–10 ounces)
1/2 cup finely chopped BC-grown hazelnuts
1 tablespoon olive oil
For the Cranberry Chutney:
1 cup fresh or frozen cranberries
1/4 cup orange juice
1/4 cup brown sugar (or maple syrup for a natural sweetener)
1/4 teaspoon cinnamon
Pinch of salt
To Serve:
Crackers, sliced baguette, or crostini
Optional garnish: fresh rosemary sprigs or thyme
Method
Prepare the Cranberry Chutney:
- In a small saucepan, combine cranberries, orange juice, brown sugar, cinnamon, and salt.
- Bring the mixture to a boil over medium heat, then reduce the heat and simmer for 8–10 minutes, stirring occasionally, until the cranberries burst and the sauce thickens.
- Remove from heat and let cool to room temperature.
Toast the Hazelnuts:
- Preheat the oven to 350°F (175°C).
- Spread the chopped hazelnuts on a baking sheet and toast for 5 minutes, or until fragrant. Set aside to cool.
Prepare the Brie:
- Remove the brie from its packaging and lightly brush the top with olive oil.
- Press the toasted hazelnuts onto the brie, covering the surface evenly.
- Place brie on a parchment-lined baking sheet and bake in the oven for 8–10 minutes, or until the brie is soft and melty but not oozing.
- Transfer the baked brie to a serving board or plate, spoon the cranberry chutney on top of the brie, and garnish with fresh rosemary sprigs if desired.
- Serve warm with crackers or slices of baguette.
Notes:
The cranberry chutney can be prepared in advance and stored in the refrigerator for up to 3 days. Simply reheat before serving.
For a texture variation, try mixing in some bread crumbs with the hazelnuts before pressing onto the brie.
