Easy Baked Brie with Apple Ginger Chutney
When you’re looking for a show-stopping appetizer that’s also crazy easy, check out Baked Brie with Apple Ginger Chutney. Creamy brie pairs oh-so-nicely with the tangy-sweet flavor of the chutney – pass the crackers and dig in!
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Whenever you need a quick and tasty appetizer or snack, grab some brie and bake it! Baked brie does miraculous things – the outer rind holds in all the melty goodness and then, when you cut into it, it oozes slowly out all warm and gooey. Slather it onto grilled bread or crackers, and gobble it up. Make it even better with a sweet and tangy topping that brings in a savory element to balance the richness of the cheese. Double cream brie – double yum!
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This Baked Brie with Apple Ginger Chutney recipe couldn’t be any easier. The brie will keep unopened in your fridge for a while (a good week or two), and the apple ginger chutney can be made a few days ahead of time. Then all you need to do is bake your brie, top it and serve it with Sourdough Crackers or your favorite crackers! Easy peasy!
What You’ll Love About Baked Brie with Apple Ginger Chutney
- It’s a quick, easy, and delish appetizer or snack!
- You can make the chutney ahead of time.
- It’s sweet, savory, gooey, and oh-so-good!
Chutney Vs. Compote
What’s the difference between chutney and compote? They’re both made with fruit, so what’s the difference? Chutneys are fruit cooked with vinegar, spices and often a savory element like garlic or ginger (or both). Compotes are essentially fruit cooked in a sweetened liquid (sugar syrup).
Ingredients
- Brie – I like double cream brie but use whatever you’ve got or can find. Double cream brie is richer and melts more smoothly. Remove the rind or leave it on—the rind is edible and holds the cheese together while baking.
- Apple – 1 large apple; Look for a tarter apple like Granny Smith, Cortland, or Braeburn. They hold their shape and won’t turn mushy. Don’t use Red Delicious—it’s too soft and bland for chutney.
- Apple cider vinegar – White wine vinegar works in a pinch, but apple cider vinegar has better tang and complements the apple flavor.
- Shallot – You’ll need about 2 tablespoons minced. Yellow or white onion works as a substitute but tastes sharper. Mince it fine so it melts into the chutney.
- Ginger – Fresh ginger only, not ginger powder. Grate it finely on a microplane. Ground ginger tastes completely different and won’t give the same brightness.
- Garlic – Fresh garlic only.
- Butter – Salted butter or add a pinch of salt to the finished chutney.
- Honey – Adds sweetness and helps the chutney thicken. Maple syrup works as a substitute.
- Fresh thyme – Just a pinch. Fresh thyme only—dried thyme is too woody and will overpower the delicate chutney.
How To Make The Best Baked Brie with Apple Ginger Chutney
Scroll down for the full recipe card with exact measurements and printable instructions.
Start by preheating the oven to 350°F. Remove the Brie from its packaging and set it aside while you prepare the chutney.
In a small saucepan, combine the butter, diced apple, apple cider vinegar, shallot, ginger, and garlic. Cook over low heat, stirring occasionally, until the shallots are tender and the apples have softened.
Add the honey and a pinch of fresh thyme and continue cooking for another minute or two until the mixture becomes slightly syrupy and fragrant.
Taste the chutney and adjust the seasoning as needed. Remove it from the heat and allow it to cool slightly while the Brie bakes.
Place the Brie into a small baking dish or ceramic Brie baker.
Bake for 10 to 12 minutes, or until the cheese feels very soft and slightly squishy when gently pressed in the center.
Carefully remove the Brie from the oven and spoon about half of the apple ginger chutney over the top.
Transfer the remaining chutney to a serving bowl so guests can add extra if desired.
Serve warm and enjoy.
What To Serve With Baked Brie
Crackers of any type are the perfect bottom for this tasty topping. You can also use:
- Grilled or even just plain baguette slices
- Pita chips
- Bagle chips
- Sesame crackers
- or to keep this low-carb baked brie, celery sticks. Celery and brie is delish!
- And for dessert, try festive pumpkin pie bars!
Chef Jenn’s Tips
- Use an alligator chopper to get finely diced apples in a hurry.
- The apple ginger chutney makes about 1.5 cups which is enough for a 4-6 ounce wheel of brie plus a bit extra. Double the apple chutney if you use more brie.
- Don’t cut into the brie until you’re ready to serve – it’ll start to ooze out immediately!
- The nice thing about a brie baker is that it keeps the brie warm and gooey for a while.
- Put out a selection of crackers and bread for your guests to mix-and-match.
Baked Brie with Apple Ginger Chutney
Equipment
- brie baker or small baking dish
Ingredients
- 4-6 ounces brie a wheel is best to keep the melty cheese contained
- 2 tablespoons butter
- 1 large apple about 2 cups diced apple
- 2 tablespoons apple cider vinegar
- 2 tablespoons finely diced shallots
- 1 clove garlic finely minced
- 1 tablespoon fresh ginger minced
- 1 tablespoon honey
- 1 pinch fresh thyme
- bread or crackers for serving
Instructions
- Preheat the oven to 350-F and unwrap the brie from the packaging.
- Combine the butter, diced apple, apple cider vinegar, shallot, ginger, and garlic to a small pan and cook over low heat until the shallot is tender and the apples are softened; about 10 minutes.
- Add the honey and a pinch of fresh thyme.
- Adjust the seasoning and cool a bit while the brie is baking.
- Place the brie in a small baking dish – or a cute ceramic brie baker – and bake for 10-12 minutes or until the brie feels very squishy if you gently press the top of it.
- Remove the brie from the oven and top it with half the apple ginger chutney, reserving the other half for adding extra at the table.
- Serve and enjoy!
Notes
Chef Jenn’s Tips
- The apple ginger chutney makes about 1.5 cups which is enough for a 4-6 ounce wheel of brie plus a bit extra. Double the apple chutney if you use more brie.
- Don’t cut into the brie until you’re ready to serve – it’ll start to ooze out immediately!
- The nice thing about a brie baker is that it keeps the brie warm and gooey for a while.
- Put out a selection of crackers and bread for your guests to mix-and-match.
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.
I wasn’t sure if I would like this flavor combo but I was pleasantly surprised. So glad I decided to try it! It’s very tasty.
This was incredible!! This will be going on the holiday snacking table this year!
I have always made Baked Brie but never with Apple Ginger Chutney. This chutney makes the brie even more delicious!
I made this baked brie with apple ginger chutney recipe to go on my meat and cheese charcuterie board. The baked brie recipe was a huge hit and everyone wanted to know how I made it.
Ummm wow this is just exploding with flavor! Paired perfectly with seed crackers and some sparkling, which was just lovely with the flavors from the chutney and the creaminess from the cheese.
I can’t find the amount of ginger to put in the recipe.
Made it a bit more clear. Hope that helps!
~Jenn