Grape & Bacon Chutney on Baked Brie
 
Prep time
Cook time
Total time
 
Sweet and savory, on a creamy wheel of brie. This chutney uses tart grapes and salty bacon for a fantastic flavour pairing. Perfect for guests! Serve with red wine and crackers for the perfect appetizer. Note, the chutney recipe yields about 1 cup. Store any leftovers in an airtight container in the fridge for up to two weeks.
Author:
Recipe type: Appetizer
Serves: 1 cup of chutney
Ingredients
  • 12 slices bacon, chopped into tiny pieces
  • 3½ cups red seedless grapes, halved
  • ¼ cup whiskey (or scotch)
  • ¼ cup rice wine vinegar
  • ¼ cup red wine (or water)
  • 3 Tbsp brown sugar
  • ¼ tsp cayenne pepper
  • 1 cinnamon stick
  • Wheel of brie
  • Crackers, to serve
Instructions
  1. In a large skillet over medium heat, cook bacon until crispy. Remove from skillet and pat the bacon dry, removing as much of the grease as you can. Drain bacon grease from skillet.
  2. Add cooked bacon pieces, grapes, whiskey, vinegar, wine, sugar, cayenne, and cinnamon stick to the skillet. Stir to combine. Simmer for 35-45 minutes, stirring occasionally, until grapes have started to break down and the mixture has thickened. Use the back of a wooden spoon to mash the grapes down to a chunky jam-like consistency.
  3. Preheat oven to 300°F.
  4. Scrape/slice off the top layer of brie. Removing the top layer makes the brie easier to cut when serving, and it allows the juices from the chutney to seep into the cheese. Yum!
  5. Add brie to a brie baker, or wrap the bottom in aluminum foil (leaving the top exposed) and place on a baking tray. Add a layer of chutney to the top of the brie. Bake for 10-15 minutes until brie has softened. Baking time will vary depending on the size of the brie you use, so keep an eye on it. You want the cheese to be soft/melty to the touch, but not too soft, otherwise it'll be hard to serve.
  6. Serve immediately with crackers.
Recipe by Port and Fin at https://portandfin.com/grape-bacon-chutney-on-baked-brie/