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Camembert Topped With Blueberry Chutney
Ingredients
- 1 piece (8-12 oz) Camembert
- 1 c. Blueberries
- 2 Tbsp. Onions, minced
- 1 1/2 Tbsp. Fresh ginger root, grated
- 1/4 c. Brown sugar, packed
- 2 Tbsp. Cider vinegar
- 1 1/2 Tbsp. Cornstarch
- 1/8 Tbsp. Salt
- 1 stk (3-inch) cinnamon
Directions
- Combine all ingredients in a large sauce pan. Bring to a boil over medium heat. Boil 1 minute. Remove cinnamon stick. Cover and chill 30 - 45 min.
- Preheat oven to 350 degrees. Bake camembert on an ungreased cookie sheet for 10 12 min, or possibly till soft. Place camembert on a serving plate, and top with the cool chutney. Serve with a very mild-flavored cracker
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