BAKED BRIE WITH APPLE PEACH CHUTNEY

This warm and rich appetizer is a favorite for The Palatable Pair. Serve as a standalone with a great wine, or as a starter to your evening.

_ ingredients______________________________________________

1 bottle 10.5 oz The Palatable Pair Apple-Peach Chutney

2 tablespoons (1/4 stick) butter
1 cup finely sliced almonds

1/4 cups sliced Shallots (about 2 large)
4 tablespoon minced fresh parsley

2 garlic cloves, chopped
1/3 cup brandy

1 8-inch-diameter 32- to 36-ounce
French Brie, packed in wooden box (reserve box)
2 French bread baguettes, sliced

_ preparation_______________________________________________

Melt butter in heavy very large skillet over medium-high heat. Add shallots and garlic; sauté until just tender, about 1 minute. Add sliced almonds, reduce heat to medium and cook until golden brown, stirring often, about 5 minutes. Add parsley and cook about 2 minutes. Increase heat to medium-high, add brandy; stir until almost all liquid evaporates, about 1 minute.  Season to taste with salt and pepper. Cool.

Preheat oven to 350°F. Unwrap Brie, reserving bottom of wooden box. Cut away only top rind of cheese, leaving rind on sides and bottom intact. Return Brie to box, rind side down. Place box on baking sheet. Bake until cheese just melts, about 30 minutes. Transfer Brie from box to platter. Top Brie evenly with chutney and sprinkle ¼ of almond mixture on top. Ring Brie with remainder of almond mixture pressing some against the sides of the brie. Surround with baguette slices.

Serves 8 to 10.