These delicious pizzas combine the taste of the melted, gooey brie cheese with a sweet and savory chutney that is perfect for serving during the holiday season.
Brie, Honey and Raspberry Chutney Flatbread Pizza Recipe
Ingredients
- 1 cup of spicy raspberry chutney, recipe below
- 4 flatbreads
- 2 – 3 oz. brie cheeses, thinly sliced
- 1/2 cup fresh raspberries
- fresh thyme
- good quality honey with honeycomb, for drizzling. I used Don Victor® Orange Blossom Comb Honey.
Directions
- Preheat oven to 400ºF.
- Place flatbreads on a baking sheet.
- Put slices of brie cheese on the flatbread and add a few spoonfuls of the spicy raspberry and cranberry chutney.
- Add some fresh raspberries.
- Bake until cheese is melted, about 5 minutes.
- Drizzle with honey and add pieces of honeycomb.
- Sprinkle with fresh thyme.
- Serve warm.
Sweet raspberries, tart cranberries and chipotle chiles come together to create a chutney that tastes fantastic over brie, to top off chicken or to accompany holiday turkey or ham.
Spicy Raspberry and Cranberry Chutney Recipe
Ingredients
- 1 medium red onion, chopped (about 1 cup)
- 2 tablespoon extra virgin olive oil
- 1 1/2 cup raspberries
- 1 cup cranberries
- 1 chipotle chili pepper in adobo sauce, diced. I used La Morena chipotle peppers in adobo sauce.
- 1/4 cup of honey
- 2 tablespoon white balsamic vinegar
- small spring fresh rosemary, stripped and finely chopped
- ¼ cup fresh orange juice
- 2 teaspoons grated lemon zest
Directions
- In a frying pan heat olive oil over medium heat.
- Add onions and cook for about 20 minutes on medium-low heat, stirring occasionally until they are deep golden brown.
- Add the raspberries, cranberries, honey, chipotle, vinegar, and orange juice and cook for another 15 minutes until the raspberries and cranberries are broken down and orange juice has been reduced.
- Remove from heat and cool completely.
These pizzas not only taste amazing and look great but they can be made in just minutes. You can replace the chutney with some ready-made cranberry sauce and just add a little chipotle and balsamic vinegar to give it that special taste.
Paula moved from her native Guatemala to SW Florida with her husband and two children and together they are discovering what it means to live life between two languages.
Paula studied architecture and now makes a living as a freelance writer,traveler and amateur photographer.She started her writing & publishing career as the editor of Bebé y Mamá, the first parenting magazine in Guatemala.She is the founder of www.GrowingUpBilingual.com and www.365thingsswfl.com and writes articles in Spanish and English for both magazines and the web on travel,food and bicultural and bilingual parenting .
When she is not on a plane or road trip she likes to create recipes inspired in the flavors of her native Guatemala.
Paula studied architecture and now makes a living as a freelance writer,traveler and amateur photographer.She started her writing & publishing career as the editor of Bebé y Mamá, the first parenting magazine in Guatemala.She is the founder of www.GrowingUpBilingual.com and www.365thingsswfl.com and writes articles in Spanish and English for both magazines and the web on travel,food and bicultural and bilingual parenting .
When she is not on a plane or road trip she likes to create recipes inspired in the flavors of her native Guatemala.
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