I wasn't sure about Brie. Over the years, all the Brie I'd had was tough-rinded or too runny. Until I started researching cheeses for The Long Quiche Goodbye, I didn't know cheese could be too young or too old. It was in the store. I bought it. I tasted it. I decided.
½ yellow onion, chopped fine
1 Tablespoon oil
1 Tablespoon apple cider vinegar
1 Tablespoon brown sugar
½ teaspoon thyme
½ teaspoon cloves
2 slices mango, chopped
½ tomato chopped fine
1 Tablespoon fresh basil, chopped
4 ounce wedge of Triple Cream Brie * brought to room temperature
8-10 crackers or crisp bread
Cook chopped onion in oil until wilted. Add brown sugar, vinegar, thyme, cloves. Cook one minute. Remove from heat. Toss in mango, basil and tomatoes and toss until combined.
Set on a plate.
Adorn wth a wedge of brie and crackers or slices of crisp bread.
Use a spoon to put chutney on crackers. Add slice of cheese. Yum!
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