BLUEBERRY BAKED BRIE

Ingredients

• 1 tbsp canola oil
• 1/4 cup finely chopped onion
• 1 tsp grated fresh ginger
• 1 clove garlic, finely chopped
• 1 cup fresh or frozen blueberries
• 1/4 cup chopped peeled Granny Smith apple
• 3 tbsp dried blueberries
• 3 tbsp water
• 1 tbsp white wine vinegar
• 1 tbsp granulated sugar
• 1 tsp grated lemon peel
• 1/4 tsp cinnamon
• 1/4 tsp freshly ground pepper
• 1 tbsp fresh lemon juice
• 1 round (450 g) brie cheese
• 3 tbsp sliced almonds, toasted
• Baguette slices or crackers*

Directions

1. To prepare chutney, heat oil in a small non-reactive saucepan over medium heat. Add onion and sauté until softened, about 5 minutes. Add ginger and garlic; sauté for 30 seconds.
2. Add blueberries, apples, dried blueberries, vinegar, sugar, lemon peel and pepper. Bring to a boil. Reduce heat and simmer, covered, stirring occasionally, for 15 minutes.
3. Meanwhile, preheat oven to 325°F.
4. Uncover chutney and simmer, stirring occasionally, until thickened, about 8 – 9 minutes. Remove from heat and stir in lemon juice.
5. Score top of brie in a criss-cross fashion to make diamonds. Place brie in a baking dish that fits it almost exactly. Spoon chutney over brie.
6. Bake, covered, until brie is bubbly and heated through, about 20 – 25 minutes. Top with almonds. Serve with baguette slices or crackers.