I love baked brie in puff pastry with cherry jam, it’s delicious but since rhubarb is in season now I wanted to offer some brie to my party guests with fresh seasonal ingredients to celebrate spring. My recipe for grilled brie with jalapeno, cherry & rhubarb chutney combined the flavors of spring and outdoor entertaining with the use of my outdoor grill. This was a huge hit and the usual chips with onion dip were sadly ignored since the excitement of my grilled brie almost caused a riot. The sweet fruit flavors danced beautifully along with a bit of heat from the jalapenos giving this brie a desired sophisticated palette that I was looking for. Try my recipe at your next cook out and treat your friends to grilled brie while sipping on your chilled libations.
Grilled Brie with Jalapeño, Cherry & Rhubarb Chutney
This delicious grilled and soft Brie brings outdoor entertaining to a new sophisticated level paired with this tangy, sweet & just the right amount of heat with the chutney
Ingredients
- 2 tbsp butter
- 4 tbsp sugar
- 3 tbsp balsamic vinegar
- 1 tbsp lemon juice
- 1/4 tsp kosher salt
- 1/4 tsp coarse ground black pepper
- 3 cups chopped rhubarb (3 to 4 stalks) without the leaves
- 1 cup pitted fresh cherries cut in half
- 1/2 cup dried cherries
- 1/4 cup chopped jalapenos, about 2 to 3, seeded and deveined, taste them, if not too hot, add some seeds for some heat
- 1 wheel of Brie, I used a 13 oz. one but this recipe can be used for up to 2 lbs of Brie
- 2 tsp olive oil
- 1 tbsp chopped mint
Instructions
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Melt the butter over medium/high heat in a saucepan, add the sugar, vinegar and
lemon juice and bring to a boil -
add the rhubarb, fresh cherries, dried cherries and jalapenos, salt and pepper, stirring occasionally and cook for 6 minutes until tender, take off heat and set aside to cool.
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Preheat outdoor grill to 450 degrees
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Rub a small amount of olive oil on both sides of the wheel of brie and place on the grill indirectly (not over the heat source) Close the lid and grill for two minutes, flip the brie over and grill the other side for 2-3 minutes more
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Remove from the grill onto a serving platter and top with some chutney and chopped mint and serve with grilled baguette and/or crackers
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Note: If you have time, make the chutney a day before you plan on serving it, because the flavors really develop nicely overnight in the fridge. Allow it to come to room temperature or warm it up slightly before pouring it over the warmed brie.
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