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Baked Brie with Cranberry Chutney and Carmelized Pecans

Brie with cranberry and pecans

Baked Brie with Cranberry Chutney and Carmelized Pecans
Author: 
Recipe type: Appetizer
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
This is a great FODMAP free appetizer that everyone will love.
Ingredients
  • 1 (8 ounce) package brie cheese ( with rind)
  • ¼ cranberry chutney **
  • 2 tablespoons packed brown sugar
  • 2 tablespoons chopped pecans
  • 2 teaspoons dairy free butter
Instructions
  1. Heat oven to 350F degrees.
  2. Spray a small ovenproof dish with nonstick cooking spray.
  3. Cut the top off the brie. (optional -- see note below of removing the top)
  4. Place the Brie in this dish.
  5. Spread chutney over brie as though frosting a cake.
  6. Sprinkle top with pecans.
  7. Sprinkle pecans with brown sugar.
  8. Dot top with dairy free butter.
  9. Bake until cheese is very soft to the touch, 15-18 minutes.
  10. Increase heat to 425F and bake 5 minutes longer.
  11. Brie will be starting to melt on the bottom and the sugar will be bubbling on the top.
  12. Serve with gluten free crackers, rice cakes, carrots, or other FODMAP Free nibbles.
Notes
** The Cranberry Sauce recipe can be used as the cranberry chutney. ** It is optional whether you cut the top off the brie before baking. I prefer the brie without the top. If you want to remove the you can do this by using a fish line. Place the brie wheel on a clean and open surface, and position the fish line just below the surface. Run the fish line slowly and carefully across the top, to remove the crust. This will leave you with a clean surface to work on. You can also use a knife to shear off the top of the brie wheel. This, however, will result in an uneven surface.

2 comments

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  1. Julia

    I thought brie was a not a FODMAP Free food since it’s not a “hard cheese,” therefore it has lactose. Am I incorrect? Or did my doctor have lactose free items in addition to FODMAP …..

    1. LIVING FODMAP Free

      You are right, brie and camembert are soft cheese. According to Sue Sheppard and Monash University (creators of the FODMAP diet), they are acceptable. The best way to determine if you can tolerate brie is to eat a little and track any reaction you may have.

      Here’s a link to an article you may find helpful.

  1. FODMAP Free Thanksgiving Menu » Living FODMAP Free

    […] Baked Brie with Cranberry Chutney and Caramelized Pecans […]

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