Baked Brie with Tamarillo & Plum Chutney

Serves 4 people

30 min cook

This recipe is a game-changer if you’re looking to make an easy but tasty baked brie, served with crispy crostini. A great dish to share with guests, alongside a bottle of wine, in the cooler months.

By Jess Stevenson

Celebration,

Starters,

Entertaining

Ingredients

1/2 Baguette, thinly sliced
3 Tbsp Olive oil
Salt, to taste
125g Brie
1 Tbsp Anathoth Farm Tamarillo & Plum Chutney

Method

Preheat oven to 180°C.
Line a baking tray with non-stick baking paper.
Arrange the sliced baguette on the tray in a single layer.
Brush the baguette slices generously with olive oil and sprinkle with salt.
Bake for 5 minutes then flip and bake for a further 5 minutes or until golden brown.
Remove crostini from the oven and cool on a cooling rack.
To save on dishes place the brie on the lined crostini tray.
Bake at 180°C for 15 minutes remove from the oven and put the tbsp of Anathoth Farm Tamarillo and Plum Chutney on top and bake for a further five minutes.
Remove from oven and enjoy with the crostini.