Brie with Cardamom and Clementine Chutney

Brie with Cardamom and Clementine Chutney
Contributor

Whole Foods Market

Serve these savory small bites with roasted turkey or spiral sliced ham instead of Brie, if you like. If clementines are unavailable, substitute with sweet tangerines or canned mandarin oranges, drained thoroughly.

12
Servings
7
Calories Per Serving
Deliver Ingredients

Ingredients

  • clementines
  • 1/2  Tablespoon  extra-virgin olive oil
  • 1/4  Cup  finely chopped red onion
  • 1  Teaspoon  white-wine vinegar
  • 1/2  Teaspoon  ground cardamom
  • Salt and pepper, to taste
  • 24  water crackers
  • One 50-gram wheel French Brie, cut into 24 wedges

Directions

Zest clementines, reserving zest in a bowl. Peel and separate into segments and then cut into 1/2-inch pieces, discarding seeds as you go. Transfer to bowl with zest and set aside.

Heat oil in a small pot over medium heat. Add onions and cook, stirring occasionally, 3 to 4 minutes. Stir in vinegar and cook 1 minute more. Add fruit and zest, cardamom, salt, and pepper and cook, stirring gently once or twice, until juicy, 2 to 3 minutes more. Transfer to a bowl and set aside to cool. Top each cracker with a wedge of Brie and then a dollop of clementine chutney.

Nutritional Facts

Total Fat
1g
1%
Vitamin C, total ascorbic acid
1mg
1%
Calcium, Ca
2mg
0%
Folate, total
1µg
0%
Phosphorus, P
1mg
0%
Sodium, Na
7mg
0%
Water
1g
0%

Brie Shopping Tip

If a piece of cheese smells strongly of ammonia, don't buy it. This is typically a sign of spoilage.

Brie Cooking Tip

Allow cheese to come to room temperature before serving. This will accentuate the flavors and aromas.

Brie Wine Pairing

Rich white wines and full-bodied reds go well with most cheeses and cheese-based dishes. Some specific recommendations: chardonnay or pinot blanc with goat cheese; dry chenin blanc with earthy cheeses; rosé or sercial madeira with melted-cheese appetizers; port with blue cheese (especially stilton); amontillado sherry or syrah/shiraz with strong cheeses; olooros or palo cortado sherry with creamy cheeses; merlot or carménère with mild cheeses; cabernet sauvignon, malbec, mourvèdre, Rhône blends, or petite sirah with cheddar- or gouda-type cheeses; nero d'avola with full-flavored Spanish or Italian cheeses; sangiovese with dishes using parmigiano-reggiano and similar cheeses.