Chutney Brie Bruchetta

 

Forgot to take a photo while it was still pristine – as you can see, this has been dug into

1 head garlic
1/2 apple
3/4 cup apple juice
1/2 baguette
1/3 cup spicy mango chutney
4 ounces Brie

Directions

• Preheat oven to 350
• Slice the top off of the head of garlic, taking off just enough to expose the individual cloves.
• Wrap in foil and bake for 60 to 90 minutes, until the cloves are a golden brown.
• Peel the apple, removing the core and stem.
• Add apple and apple juice to a small saucepan and cook until the apple is tender, about 10 minutes, turning at least once.  When ready to serve, dice the apple.
• Slice the baguette, and toast.
• All of the above can be done in advance.
• Warm the Brie until the inside is soft and runny.  This can be done in the oven, the microwave, on in a pan.  We used our electric griddle.
• Serve the bruchetta (toasted bread slices) with the head of roasted garlic, diced apple, and a bit of chutney.
• Now to the part where your guest do the work:
• The garlic cloves can be squeezed out of the head or dug out with the tip of a knife.  Spread a bit of the garlic on a slice of toast; top with a slice of cheese (it’s OK to eat  the white rind); sprinkle on a few pieces of diced apple and finish it off with a dab of chutney.  Voilà!

Serves 4

Lois Britton

An accountant by trade and a food blogger since 2009, Lois Britton fell in love with Polish cuisine during the years she lived in Poznań, Poland. As the creator of PolishHousewife.com,  she loves connecting readers with traditional Polish recipes. Lois has a graduate certificate in Food Writing and Photography from the University of South Florida. She is the author of The Polish Housewife Cookbook, available on Amazon and on her website.