Baked Brie with Basil Peach Chutney
This recipe is a 2 step process: 1 step to make the chutney, 1 step to bake the Brie. You can even make the chutney a day ahead – the longer it has a chance to rest, the better the flavour!
Ingredients
Scale
- 1 Brie cheese wheel (for a large crowd (I use the 1kg wheel))
- 4 peaches (skin removed, chopped)
- 1 tbsp olive oil
- 1/2 red pepper (chopped)
- 1 small onion (chopped)
- 1/4 cup fresh basil (chopped)
- juice from 1/2 lemon
- 3 tbsp white wine (14 Hands Hot to Trot White Blend)
- salt & fresh ground pepper to taste
Instructions
- The easiest way to remove the peach skins, is to blanch them, and the peach skins will slide right off.
- To do this, put your peaches into a pot of boiling water, for 1 minute. No longer.
- Then remove from the boiling water, and immediately put them into a cold water bath, for 1 minute. No longer. Do not soak them.
- The skins should just peel off.
- Once the skins have been removed from the peaches, remove the pits, chop them up, and set aside.
- Then, in a frying pan, heat up the olive oil, and cook the red peppers, onion and basil until soft.
- Add the wine, lemon juice and peaches.
- Cook until the peaches are slightly broken down, but still chunky, about 15 minute. Stir frequently, making sure nothing is burning or sticking to the bottom of your pan.
- Let cool.
Baking the brie:
- Once you are ready to serve this appetizer, preheat your oven to 400 degrees.
- Scoop a generous amount of the Summer Peach Chutney onto the Brie wheel.
- Bake for 10-15 minutes, or until the Brie is softened but not runny.
- Serve with chunks of sliced bread or crackers.