Walnut-Crusted Brie on Toasts with Apple-Cherry Chutney

Walnut-Crusted Brie on Toasts with Apple-Cherry Chutney

1 5-ounce wedge of Brie (skin on)
1 cup walnuts, roughly chopped (in food processor)
1 egg
1 teaspoon 2% milk (or heavy cream)
Sliced baguette

APPLE-CHERRY CHUTNEY
3 tablespoons unsalted butter
1 1/2 tablespoons minced shallot

1/3 cup firmly packed light brown sugar
2 tablespoons fresh lemon juice (Meyer lemon, if available)
1 teaspoon freshly grated orange zes
1 Stemilt Fuji apple, peeled and finely diced
1 cup halved Stemilt* fresh cherries
2 tablespoons minced dried apricots
3 tablespoons golden raisins
1/8 teaspoon ground allspice
1 teaspoon apple cider vinegar

Pinch ofwhite pepper

Preheat oven to 350°F. Place Brie wedge in the freezer for 15 minutes.
To prepare the chutney, melt butter in a large saucepan over medium heat.

Add shallots and cook until softened, about 2 minutes. Add brown sugar, lemonjuice and orange zest. Continue cooking until the sugar has completely dissolved, about 2 minutes.

Add other chutney ingredients. Bring the mixture to a low boil and simmer, stirring intermittently, until the liquid is reduced by about half and the sauce has thickened, about 15 minutes. Remove from the heat, cover, and set aside.
Place chopped nuts in a shallow dish. Crack egg into a separate shallow dish.
Add milk and whisk until well combined.

Remove Brie from the freezer and dip in the egg wash, coating on all surfaces.
Transfer to the walnut dish and turn to coat with nuts, gently pressing to ensure coverage.

Place the cheese on a baking sheet. Bake for about 15 minutes. Transfer to a sewing tray. Toast baguette slices and arrange on a tray with the cheese.

Transfer the chutney to a sewing bowl and set beside the cheese and toasts. Sewe immediately. Makes 4-6 sewings.