Ingredients
The following ingredients have 4 Servings
- 1 (35-ounce) can Tuttorosso® Peeled Plum Italian Style Tomatoes with natural basil flavor, (chopped)
- 1 large onion, (chopped)
- Zest of one lemon
- 1/2 cup sugar
- 1/2 cup red wine vinegar
- 1/2 cup dried currants (or raisins)
- 1 1/2 teaspoons mustard seeds
- 1/2 teaspoon salt
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon ground allspice
- 1/2 teaspoon cinnamon
- 1 egg whisked together with 1 tablespoon water
- 1 sheet puff pastry, (thawed)
- 1 (13-16 ounce) round Brie cheese
- 1 1/2 cups Tomato Chutney
Instruction
- In a heavy saucepan combine all ingredients for chutney. Cook mixture over medium heat, stirring occasionally, for 30 minutes. Reduce heat to low and simmer mixture, stirring occasionally, for 30 minutes more, or until thickened and reduced to about 2 ½ cups. Refrigerate until ready to use.
- Preheat oven to 400 degrees.
- Roll out pastry dough to 12 inches on a lightly floured surface. (I like to do it on a piece of parchment paper so that it is easy to just lift it and set it on a baking sheet.)
- Cut off top rind of cheese and discard. Set brie in center of puff pastry. Place 1 to 1 1/2 cups tomato chutney on top of brie.
- Fold the pastry dough up and over cheese and chutney, sealing edges with egg wash. If you have excess pastry dough, you can cut it off and shape it into decorative pieces to place on top.
- Brush entire puff pastry with egg wash. Place on baking sheet and bake 25 minutes. Let cool 20 minutes before serving with crackers and toasted baguette.
