Share a haunting ghost story

Ghost Story Writing Contest

Please verify your age

By clicking VERIFY below you are confirming that you are 21 years of age or older.


Baked Brie with Mulled Apple Chutney

With warm Brie cheese, sweet and tangy apple chutney and rich hazelnuts, this hauntingly delicious appetizer is perfect for sharing.

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Serves: 6


2 tbsp butter
2 Granny Smith apples, peeled, cored and chopped
1 large shallot, diced
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp pepper
Pinch salt
1/3 cup packed brown sugar
3 tbsp cider vinegar
2 tbsp raisins
1 (8 oz) round Brie cheese
1/3 cup toasted hazelnuts
1 baguette, sliced and toasted

Cooking Instructions:

1. Melt butter in skillet set over medium heat; sauté apples and shallot for 3 to 5 minutes or until slightly softened.

2. Stir in cinnamon, nutmeg, pepper and salt; cook for 1 to 2 minutes or until fragrant. Stir in brown sugar, cider vinegar and raisins; bring to boil. Reduce heat to medium; cook for 5 to 8 minutes or until apples are tender and jam-like consistency. Let cool completely.

3. Preheat oven to 350˚F. Place Brie on parchment paper–lined baking sheet or in Brie baker. Spoon apple chutney over top; sprinkle with hazelnuts. Bake for 15 to 18 minutes or until Brie starts to ooze. Serve warm with toasted baguette rounds.

Recipe Notes

  • Substitute pecans, almonds or walnuts for hazelnuts.
  • To prepare baguette toasts, arrange baguette rounds in single layer on baking sheet; broil for 1 to 2 minutes per side or until golden brown and toasted.

Suggested Wine Pairing

Phantom Chardonnay