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Cranberry Orange & Ginger Chutney Brie TartsI have to admit I’ve never been a big fan of cranberry sauce.  My mom and sister loved it, so it was always part of our Thanksgiving buffet, but I just never warmed up to it.  However last year I discovered a recipe for Cranberry Orange Chutney {with Crystallized Ginger} and as a new lover of ginger anything I thought I’d give it a try.  It was the perfect hint of tart for these Cranberry Orange & Ginger Chutney Brie Tarts.

Cranberry Orange & Ginger Chutney Brie Tarts

I would describe the chutney as ‘punchy’ (which seemed to be the word to describe several of our Thanksgiving dishes this year….hmmm could it be fresh herbs transform the old standards into new bright dishes, perhaps).  So while the cranberry chutney alone is pretty intense, when atop a flaky phyllo shell filled with the buttery goodness of melty ooey gooey brie….little bites of heaven.  I found this recipe for Cranberry Orange & Ginger Chutney Brie Tarts on the site Authentic Suburban Gourmet.  They are a fantastic holiday appetizer and a great way to include some of that extra cranberry sauce.

Cranberry Orange & Ginger Chutney Brie Tarts

~ Cranberry Orange & Ginger Chutney Brie Tarts ~ 

Mini Fillo Shells (Phyllo Dough), thawed for 10 minutes

Brie Cheese, skin removed

Cranberry Orange Chutney {with Crystallized Ginger}

Place a teaspoon of brie cheese in each shell and top with small amount of Cranberry Chutney.

Bake at 350 for 7-10 minutes until brie is melting and shells begin to brown.

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