So, just because I’ve decided not to watch the Bills any more this year (yeh yeh, I know, we’ll see how long that lasts), doesn’t mean I’m giving up on Super Snackin’ Sundays. It’s still my favorite day of the week! And, luckily we have the NFL package, so I can still find the perfect excuse to sit around and eat delicious snacks all day. The snack I made today has got to be my favorite Super Snackin’ Sunday installment to date because as far as I’m concerned you can never go wrong with rounds of specialty cheese, warmed up in the oven and then oozing out all over your plate.
Plus, I’m obsessed with this apple-pepper chutney. Very seriously obsessed. As in, I’m dreaming up new ways to add this chutney to every dinner I make going forward. It’s soooo good. This chutney has many unique ingredients that taste so differently on their own, but work together so well when cooked together with a little maple balsamic and apple cider vinegar. There’s plenty of sweetness from the sugar, raisins, and apples. And, its got all of these savory components, like green peppers, onion, garlic, and mustard seeds. Seasoned up with a little heat from the cayenne pepper, and I’m thinking that this would be an easy way to spice up your everyday chicken or pork dinner. But on Sundays, we don’t eat dinner. We just eat snacks – cheesy, delicious, and questionably healthy snacks.
It is appropriate, therefore, to stack this chutney up on a big round of Brie. Then, just pop it in the oven to let the brie melt and the chutney heat through. It’s so simple! There’s nothing quite like the rich flavor of Brie topped with a sweet and savory apple-pepper chutney. Unless, of course, you then top that with some crispy slab bacon crumbles! Yuuum, now we’re talking! The bacon adds the saltiness, and perfectly complements all of the other flavors going on here. This snack has a little bit of everything - sweet, heat, savory, rich, and salty. Talk about a flavor party going on! Super Snackin’ Sundays never tasted so good! Now, if only I had a new favorite football team to watch.
*This recipe calls for 16 ounces of brie, and there’s plenty of chutney and bacon to accommodate all of this cheese. I think that it would be easiest to make two different platters, each with one 8 ounce round of the Brie, half of the chutney, and half of the bacon crumbles. And, if you have something better to do this Sunday, keep this recipe for Thanksgiving or Christmas. I guarantee that this would be a great appetizer to bring to any family holiday gathering. Plus, it has such an easy and elegant presentation, so you can make this dish look great without a ton of effort.
*Make the chutney the day before, if you have the time, and just refrigerate over night. It allows the flavors to mingle a little longer, which means more contrast between the savory and sweet ingredients, and an even more delicious accompaniment to that oozing Brie cheese.
Need more Super Snackin’ Sunday ideas?