Brie With Cardamom-Scented Clementine Chutney
By: Carol H.
Published: Tuesday, December 8, 2009 - 11:38am

Ingredients




4 Clementines
1/2 tablespoon Extra Virgin Olive Oil
1/4 cup finely chopped red onion
1 teaspoon white wine vinegar
1/2 teaspoon ground cardamom
Salt and ground black pepper to taste
24 Water Crackers, Cracked Pepper or Sesame Seed
350 grams wheel French Brie, cut into 24 wedges

Preparation

1 Zest Clementines, reserving zest in a bowl. 2 Peel and separate into segments and then cut into 1/2-inch pieces, discarding seeds as you go. Transfer to bowl with zest and set aside. 3 Heat oil in a small pot over medium heat. Add onions and cook, stirring occasionally, 3 to 4 minutes. 4 Stir in vinegar and cook 1 minute more. Add fruit and zest, cardamom, salt and pepper and cook, stirring gently once or twice, until juicy, 2 to 3 minutes more. 5 Transfer to a bowl and set aside to cool. 6 Top each cracker with a wedge of Brie and then a dollop of Clementine chutney.

About


Serve these savory small bites with roasted turkey or spiral sliced ham instead of Brie, if you like. If Clementines are unavailable, substitute with sweet tangerines or canned mandarin oranges, drained thoroughly. (Makes 2 dozen)
This cost-friendly and perfect-for-the-holiday recipe is brought to you by Whole Foods Market and can be demonstrated by Top Chef Season 5 Winner Hosea Rosenberg here: http://www.wholefoodsmarket.com/holidays/videos/index.php
Nutritional information: Per serving (1 cracker/41g-wt.): 70 calories (35 from fat), 4g total fat, 1.5g saturated fat, 10mg cholesterol, 125mg sodium, 6g total carbohydrate (1g dietary fiber, 2g sugar), 3g protein