Brie or Camembert Canapés With Cranberry Pear Chutney

By The Canadian Living Test Kitchen

Tested till perfect

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Brie or Camembert Canapés With Cranberry Pear Chutney

This recipe makes 24 pieces servings

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Nutritional Info
Per piece: about -
cal 5555 cal
pro 3 g3g pro
total fat 3 g3g total fat
sat. fat 2 g2g sat. fat
carb 4 g4g carb
fibre 00 fibre
chol 10 mg10mg chol
sodium 90 mg90mg sodium
potassium 37 mg37mg potassium
% RDI: -
calcium 22 calcium
iron 11 iron
vit A 22 vit A
folate 55 folate

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  • Preparation time: 15 minutes
  • Total time : 45 minutes

 This recipe makes about 1-1/2 cups (375 mL) chutney, enough for 72 pieces. Refrigerate any leftover chutney for up to 2 weeks; use on canapés or cheese plates, or as an accompaniment to curries and meat pies.

Ingredients

  • 24 slices baguette , toasted, or other crackers or toasts24 slices baguette, toasted, or other crackers or toasts
  • 8 oz Canadian Brie , cut in 24 slices8 oz Canadian brie or Canadian camembert, cut in 24 slices
  • Cranberry Pear Chutney:
  • 2 tsp black mustard seeds 2 tsp black mustard seeds or yellow mustard seeds
  • 1/4 tsp cumin seeds 1/4 tsp cumin seeds
  • 1 cup fresh cranberries , halved or coarsely chopped1 cup fresh cranberries or frozen cranberries, halved or coarsely chopped
  • 1/2 cup finely diced dried pears 1/2 cup finely diced dried pears
  • 1/2 cup finely diced sweet onion 1/2 cup finely diced sweet onion
  • 1/4 cup packed brown sugar 1/4 cup packed brown sugar
  • 3 tbsp cider vinegar 3 tbsp cider vinegar
  • 2 tsp minced gingerroot 2 tsp minced gingerroot
  • 1/4 tsp ground cloves 1/4 tsp ground cloves
  • 1 pinch cayenne pepper 1 pinch cayenne pepper
  • 1 pinch salt 1 pinch salt

Preparation

Cranberry Pear Chutney: In small saucepan, toast mustard and cumin seeds over medium-low heat until mustard seeds just begin to pop, about 5 minutes. Add cranberries, pears, onion, sugar, vinegar, ginger, cloves, cayenne, salt and 1/4 cup (60 mL) water.

Bring to simmer; reduce heat and simmer, covered and stirring occasionally, until mixture is thick and jam-like, about 40 minutes. Let cool.

Top each baguette toast with 1 cheese slice; top each with 1 tsp (5 mL) chutney.

Source : Canadian Living Magazine: December 2010

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