Baked Brie with Cranberry Chutney + Almonds | SCD

“Give me a good sharp knife and a good sharp cheese and I’m a happy man.”
George R.R. Martin

No holiday party is complete without an appetizer of brie cheese. Because this cheese is mild and versatile, it's the perfect choice for holiday cheese platters and pairs well with acidic dressings, like this cranberry chutney recipe below. To compliment the richness of this cheese, pair it with a creamy, subtly oaked Chardonnay and you will have a foolproof hors d'oeuvre to serve!

My kids always ask if they can eat the white rind of Brie cheese and the answer is yes, the rind is edible and is a matter of preference. While some people enjoy the earthy and nutty flavor it gives to the cheese, others, like my kids, prefer the creamy insides instead. While Brie cheese is allowed on the SCD diet (the Specific Carboyhyrate Diet) it is advised to eat it in moderation.

BAKED BRIE WITH CRANBERRY CHUTNEY
SCD, Gluten-Free, Sugar-Free
yield: serves 6-10

INGREDIENTS:
1 cup water
12 ounces cranberries
1 Tbs orange juice, freshly squeezed
1/4 cup honey
1 wheel of Brie cheese
1/4 cup almond slivers
rosemary twigs for garnish

INSTRUCTIONS:
1. Preheat oven to 350 degrees.
2. Combine ingredients in a saucepan over medium heat. Bring to a boil and then allow to simmer, stirring occasionally, until the cranberries are throughly cooked.
3. Set aside to cool.
4. Place the Brie in a small skillet or round baking dish (I used this Brie baker)and top with the cranberry chutney.
5. Bake for about 10 minutes, or until the Brie has started to melt.
6. Remove from the oven, garnish with slivered almonds and rosemary twigs.
7. Serve with these Gluten-Free Rosemary Crackers.