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Warm Brie and Chutney Appetizer Triangles

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“My super cool BIL brought this simple, yet elegant and yummy appetizer to our Thanksgiving feast this year. It was so simple, and I thought that my Zaar friends would enjoy this as well. I have made some modifications, adding pecan halves and crepes. If you want to make this without the crepes, just heat up the Brie (entire round), and pour the jar of chutney over the top. Serve with gourmet cracker assortment.”

Ingredients Nutrition


  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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