Baked Brie en Croûte with Spiced Pear Chutney

Ingredients

1 wheel of Brie

1 sheet of puff pastry, thawed

1 egg, for wash

Spiced Pear Chutney

3-4 Bosc pears, peeled and diced

2 tbsp. butter

1 shallot, finely diced

2 tbsp. white balsamic vinegar

1 tbsp. dry sherry

1 tbsp. honey

5 sprigs thyme

5 sprigs parsley

Salt + pepper, to taste

For Serving

Crossroads | Za’atar

Sourdough toast or crackers

Fresh apple or pear wedges

Fresh herbs, for decor

Preparation

For the pear chutney: In a medium pot, melt butter and cook shallot until soft and fragrant. Pour in balsamic vinegar and sherry, and allow to simmer for a couple of minutes.

Add the remainder of the chutney ingredients and cook on low heat for about 15 minutes. Remove from heat and allow to cool completely. This chutney can be prepared ahead and kept in the fridge for up to a week.

For the baked brie: Unfold thawed puff pastry sheet and roll out to about 0.25 inch thick. Place whole wheel of brie in the center, then bring the edges to the center to completely cover the brie. This can be done by simply pinching them together avant-garde, or in whichever design you like.

Brush with a whisked egg and bake at 400 F for 25-28 minutes, or until the pastry is golden and cooked through.

Serve warm with sourdough toast, crackers, or fresh slices of apples and pears. Sprinkle za’atar over the pear chutney right before serving. Enjoy!