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Warm Brie And Chutney Appetizer Triangles
30 Mins
Diet Restriction
- - -
0 Votes
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Secret Ingredients
  • 16 -24 pecan halves
  • 1 tablespoon melted butter or 1 tablespoon margarine
  • 8 thin crepes (7 or 8 in)
  • 1 cup major grey chutney
  • 3/4 lb firm-ripe brie cheese
  1. In a small bowl, mix pecans with butter.
  2. Lay crêpes on a counter in a single
  3. Layer, pale side up. Spread each crêpe with about 2 tablespoons chutney. Thinly slice cheese, including rind, and cut into about 1-inch lengths.
  4. Distribute cheese evenly over crêpes. Gently fold each crêpe in half over filling, then in half again to make a triangle.
  5. Set filled crêpe triangles slightly apart on a 12- by 15-inch baking sheet. Lay 2 or 3 pecan halves on each crêpe.
  6. Bake in a 400° regular oven or 375° convection oven until cheese melts and nuts are lightly toasted, 6 to 9 minutes. With a wide spatula, transfer crêpes to plates.
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