Puff Pastry Baked Brie with Blueberry Chutney
Hi, I’m Jo-Anna from A Pretty Life in the Suburbs, a lifestyle blog where I write about things I loves to cook, bake, create and decorate! Through my blog I hope to inspire a love of living life in a simple and delicious way! Because I love to inspire a delicious life, I’m so excited to be over here on the Kendall-Jackson blog sharing a scrumptious recipe that pairs perfectly with the Kendall-Jackson Vintner’s Reserve Chardonnay.
Recently I hosted a summer garden party and I would love to share it with you! Summer is the most perfect time to have friends and family come together for great food and great wine, wouldn’t you agree?
I really enjoyed putting this garden party together…I felt inspired by the wine and my surroundings so I let them guide the menu for the party. We started out this gorgeous party with a mouthwatering appetizer! I made a Puff Pastry Baked Brie with a Blueberry Chutney. And to say that this was loved by everyone is an understatement. This appetizer is out of this world delicious! And now you’re in luck – I’m sharing this recipe here with you today! This is a simple-to-make recipe that is sure to wow your guests!
- 3 tbsp finely minced white onion
- 2 tsp olive oil
- 1 1/2 cups fresh blueberries
- 3 – 4 tsp freshly grated ginger
- 3 tbsp brown sugar
- 2 tbsp cider vinegar
- 1 tbsp finely chopped fresh rosemary
- salt & pepper to taste
- freshly squeezed lemon juice
- In a skillet, warm a couple of teaspoons of olive oil over low to medium heat. Then add the white onion and sauté until it starts to soften, about 3 minutes.
- After this time, add the blueberries, fresh ginger, brown sugar, cider vinegar, chopped rosemary and a dash of salt and some freshly ground pepper.
- Let the mixture simmer until it starts to thicken. This will take from 15 to 25 minutes. Initially the mixture will be runny, but don’t worry, it will thicken on it’s own. Just let the mixture simmer, and stir as you go.
- Once the mixture thickens to almost the consistency of soft jam, remove it from the heat and squeeze in some fresh lemon juice, from 1 – 2 tbsp, depending on how you like the taste. I added closer to 2 tbsp. Stir.
- Let chutney cool.
- You can serve the chutney at room temperature, or store it in the fridge until you are ready to serve it with your baked Brie.
Puff Pastry Baked Brie
- 1 sheet of puff pastry, thawed according to package directions
- 1 – 6 inch Brie cheese round
- 1 egg
- 1 tbsp water
- Heat your oven to 400 degrees.
- Unfold the puff pastry sheet onto a lightly floured surface, or I like to keep it on the sheet of parchment paper it comes with.
- Place the Brie cheese round on the centre of the pastry, then fold the pastry up over the cheese to cover it as shown below, pressing the edges to seal.
- Trim the excess pastry.
- Place the brie onto a baking sheet.
- In a little bowl beat the egg and water with a fork, then lightly brush the pastry with the egg mixture (you will only use a little bit of this mix).
- Bake the puff pastry wrapped Brie for 25 minutes or until the pastry is golden brown.
- Let it stand for about 10 – 15 minutes before serving.
Putting it all together
- Once the Brie has baked and rested, transfer it to a serving dish and add the blueberry chutney to the top. You can heap it on so it runs down the side if you like. The more chutney the better!
- Garnish with a sprig of rosemary.
- We like to cut it like a pie and enjoy it as is. With the pastry there is no need for extra crackers.
We had such a lovely night…the food & company was great — the wine fantastic. I hope you feel inspired to get out there and host your own great time…this is the stuff summers are made of. Love it.
Have a delicious day!