Chutney-Nut-Stuffed Brie
by Frances Barkley of Tennessee T-Cakes
for Rebecca Gray
from American Artisanal
(Rizzoli, 2008)
Serves 16
by Frances Barkley of Tennessee T-Cakes
for Rebecca Gray
from American Artisanal
(Rizzoli, 2008)
Serves 16
Frances, of course, would never part with her secret recipe for Tennessee
T-Cakes, but she did send me a recipe — almost as decadent as the tea
cakes — from one of her cookbooks on football tailgating parties. This
is from the section entitled "1st Quarter" and is a wonderful appetizer.
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| convert | Ingredients | |
| Two (8-ounce, 4 1/2-inch) | Brie wheels | |
| One (8-ounce) package | cream cheese, softened | |
| 2 tablespoons | unsalted butter, softened | |
| 2 tablespoons | prepared chutney | |
| 1/8 teaspoon | freshly ground black pepper | |
| 1/2 cup | toasted sliced and slivered almonds | |
| 2 tablespoons | chopped fresh parsley | |
| Crackers | ||
| Red and green seedless grapes | ||
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1. Split the Brie wheels in half horizontally; set the bottom 2 halves
on a serving plate and set the top halves aside.
2. Combines the cream cheese and butter in a bowl, beat with an electric mixer on medium-high speed until fluffy. Add the chutney and pepper; continue beating until thoroughly combined.
3. Spread half of the cream cheese mixture on the bottom layers of brie; sprinkle with half of the almonds and half of the parsley. Top with the remaining halves of Brie and press lightly. Spread the remaining cream cheese mixture evenly over the tops and sprinkle with the remaining almonds and parsley. Cover and refrigerate for at least 1 hour.
4. Serve with crackers and grapes.
Recipe © 2008 by Rebecca Gray.
All rights reserved.
© 1999–2008 Leite's Culinaria, Inc. All rights reserved. Terms of use.
© 1999–2008 Leite's Culinaria, Inc. All rights reserved. Terms of use.
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