Top gooey baked brie with a blueberry and apple chutney flavoured with ginger, lemon and cinnamon. Toasted almonds finish off this impressive party appetizer.

Yield: Serves 8.



  • 1 tbsp canola oil
  • 1/4 cup finely chopped onion
  • 1 tsp grated fresh ginger
  • 1 clove garlic, finely chopped
  • 1 cup fresh or frozen blueberries
  • 1/4 cup chopped peeled Granny Smith apple
  • 3 tbsp dried blueberries
  • 3 tbsp water
  • 1 tbsp white wine vinegar
  • 1 tbsp granulated sugar
  • 1 tsp grated lemon peel
  • 1/4 tsp cinnamon
  • 1/4 tsp freshly ground pepper
  • 1 tbsp fresh lemon juice
  • 1 round (450 g) brie cheese
  • 3 tbsp sliced almonds, toasted
  • Baguette slices or crackers*


  1. To prepare chutney, heat oil in a small non-reactive saucepan over medium heat. Add onion and sauté until softened, about 5 minutes. Add ginger and garlic; sauté for 30 seconds.
  2. Add blueberries, apples, dried blueberries, vinegar, sugar, lemon peel and pepper. Bring to a boil. Reduce heat and simmer, covered, stirring occasionally, for 15 minutes.
  3. Meanwhile, preheat oven to 325°F.
  4. Uncover chutney and simmer, stirring occasionally, until thickened, about 8 – 9 minutes. Remove from heat and stir in lemon juice.
  5. Score top of brie in a criss-cross fashion to make diamonds. Place brie in a baking dish that fits it almost exactly. Spoon chutney over brie.
  6. Bake, covered, until brie is bubbly and heated through, about 20 – 25 minutes. Top with almonds. Serve with baguette slices or crackers.
Nutritional analysis per serving:

260 calories, 19.3 g fat, 12.7 g protein, 9.7 g carbohydrate, 1.3 g fibre, 356 mg sodium

*Ingredient not included in nutritional analysis.