Here is an easy appetizer ffrom The Biltmore Estate in Asheville, NC. I’ve probably toured the estate 8 or 9 times as a visitor and guest. I’ve also been fortunate to interview many of their chefs. They always have wonderful recipes and ideas.
Spending time with your guests is your priority, so you don’t want to spend all your time in the kitchen!
Impress your guests with recipes that are easy to prepare, like our Nut-Crusted Brie with Cherry Chutney. We recommend enjoying this delicious dish with Biltmore Estate® Blanc de Blancs sparkling wine.
Easy Appetizer: Nut-Crusted Brie with Cherry Chutney
- 1 cup almonds, lightly crushed
- ¼ cup walnuts, lightly crushed
- ¼ cup pecans, lightly crushed
- 1 (2-pound) wheel of Brie Cheese
- 3 eggs, lightly beaten
- 1 cup heavy cream
- Cherry Chutney
- French baguette slices, toasted
Cherry Chutney Ingredients
- 1 pound dried cherries
- 2 cups orange juice
- 2 tablespoons red wine vinegar
- ½ cup fresh ginger, grated
- 1 teaspoon whole coriander seeds
- 1¼ cups sugar
Preheat oven to 350ºF. Mix almonds, walnuts, and pecans in a small bowl. Whisk the eggs and cream together in a seperate bowl. Using a pastry brush, apply egg mixture to cheese and then coat with the nuts. Place in a baking pan and bake until the cheese is softened and the nuts are golden brown, about 15-20 minutes.
Place the cheese on heated plates.
Cherry Chutney Method:
Combine the dried cherries, orange juice, and vinegar in a saucepan. Add the ginger, coriander seeds, and sugar; mix well. Bring to a boil and reduce the heat. Cook to a syrupy consistency, stirring constantly.
Cut the Brie cheese into desired portions and place on heated plates. Spoon Cherry Chutney over the cheese and around the edges of the plates. Serve with slices of toasted French baguette. Serves 6-8.
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