Baked Brie 'en Croute' Recipe
wrapped in phyllo, apricot and tomato chutney, balsamic drizzle, house made flatbread crackers
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Ingredients
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Baked Brie
Apricot and Tomato Chutney
Balsamic Drizzle
Flatbread Crackers
Method
Baked Brie Preparation
- 1
Preheat the Oven
Preheat your oven to 375°F (190°C).
- 2
- 3
Wrap the Brie
Place the Brie cheese in the center of the layered phyllo dough. Top with a generous spoonful of apricot and tomato chutney. Fold the phyllo over the cheese to enclose it completely, brushing with more butter as needed to seal.
- 4
Bake
Transfer the wrapped Brie to a baking sheet. Bake in the preheated oven for 20-25 minutes or until the phyllo is golden brown and crispy.
Apricot and Tomato Chutney Preparation
- 5
Combine Ingredients
In a saucepan, combine the dried apricots, cherry tomatoes, chopped red onion, brown sugar, apple cider vinegar, salt, and black pepper.
- 6
Cook the Chutney
Cook over medium heat for 15-20 minutes, stirring occasionally, until the mixture thickens and the tomatoes break down. Remove from heat and let cool.
Balsamic Drizzle Preparation
- 7
Reduce Balsamic Vinegar
In a small saucepan, bring the balsamic vinegar to a simmer over medium heat. Cook for 10-15 minutes, or until it has reduced by half and becomes syrupy. Remove from heat and let cool.
Flatbread Crackers Preparation
- 8
- 9
Roll and Cut Crackers
Roll the dough out thinly and cut into desired shapes. Place them on a baking sheet.
- 10
Bake Crackers
Bake in the oven at 375°F (190°C) for 10-12 minutes until golden and crisp. Let cool.