I made a Baked Brie with Apricot and Rosemary Chutney several weeks ago on a similarly drizzly day when we decided last minute to have our friends Booth and Adam over for cocktails on their way home from work. It’s a riff off an old Bon Appétit recipe, but instead of using phyllo dough, I use puff pastry sheets—from the frozen section and instead of using one huge wheel of brie, I use two smaller ones. The recipe makes way more chutney than you’ll need, but I enjoy spooning it over burata on toast or serving with a grilled pork chop.
Apricot & Rosemary Chutney, recipe follows
2 small wheels of Brie, chilled
17 1/4-ounce package frozen puff pastry sheets (2 sheets), thawed
1 egg white
From Bon Appétit, January 1996
2 ounces dried apricots, chopped
1 large red onion, chopped
1 cup water
2/3 cup cider vinegar
2/3 cup (packed) golden brown sugar
3 ounces dried tart cherries (3/4 cup)
1 1/2 tablespoons chopped fresh rosemary
3 large garlic cloves, finely chopped
2 teaspoons grated lemon peel
1/2 teaspoon salt
1/8 teaspoon cayenne pepper
1/2 cup blanched slivered almonds, toasted
To make the chutney, combine all ingredients except almonds in heavy large saucepan. Bring to boil over medium-high heat, stirring until sugar dissolves. Reduce heat to medium-low; simmer until most liquid has evaporated and chutney is thick, stirring occasionally, about 25 minutes.
Mix in almonds. Transfer chutney to bowl. Chill until cold, about 3 hours. (Can be made 1 week ahead. Cover, keep chilled.)
Preheat oven to 400 degrees. Unroll thawed pastry sheets and place on baking pan lined with parchment paper. Place a wheel in the center of each sheet of dough. Top generously with chutney.
Fold pastry over itself and pinch at center to close, trimming any excess dough. Garnish with rosemary leaves. Brush pastry with egg white.
Bake cheese until pastry is deep golden brown, covering loosely with foil if browning too quickly, about 25 minutes. Keep one for yourself, give one to a neighbor. Enjoy!
PS…most recipes will have you cut off the rind. Go ahead and cut off the rind. Unless, like me, you like the rind in which case leave it on!