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Cranberry Chutney & Pecan Dust Recipe

Cranberry Chutney & Pecan Dust Recipe
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★★★★★

4.7 from 21 reviews

Crispy Rutabaga Coins with Brie, Cranberry Chutney & Pecan Dust is an elegant appetizer that combines tender, roasted rutabaga rounds topped with creamy melting brie, tangy cranberry chutney, and crunchy toasted pecans. This festive side dish offers a delightful mix of textures and flavors perfect for holiday gatherings or special occasions.

Ingredients

Scale

Rutabaga Coins

  • 2 medium rutabagas, peeled and sliced into ½-inch rounds
  • 2 tablespoons olive oil
  • ½ teaspoon sea salt
  • ½ teaspoon black pepper
  • ½ teaspoon garlic powder

Topping

  • 6 oz brie cheese, rind on, sliced into small pieces
  • ⅓ cup cranberry chutney (non-alcoholic)
  • ⅓ cup toasted pecans, finely crushed

Optional Garnish

  • Fresh thyme leaves
  • Drizzle of honey

Instructions

  1. Preheat Oven and Prepare Baking Sheet: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper to prevent sticking and make cleanup easier.
  2. Arrange Rutabaga Slices: Place the peeled and sliced rutabaga rounds in a single layer on the prepared baking sheet, ensuring they do not overlap for even roasting.
  3. Season and Oil Rutabagas: Drizzle the rutabaga slices with olive oil, then sprinkle evenly with sea salt, black pepper, and garlic powder. Toss gently to coat all pieces evenly on both sides.
  4. Roast Rutabaga Coins: Roast in the preheated oven for 25–30 minutes, flipping the slices halfway through. The rutabagas should become golden, tender, and develop crispy edges.
  5. Add Brie Topping: Remove the baking sheet from the oven and immediately place a small slice of brie cheese on top of each rutabaga coin. Return to the oven and bake for an additional 3–5 minutes until the brie softens and begins to melt.
  6. Apply Cranberry Chutney and Pecans: Transfer the rutabaga coins to a serving platter. Spoon a small amount of cranberry chutney over each piece, then sprinkle with finely crushed toasted pecans for texture and flavor contrast.
  7. Garnish and Serve: Optionally garnish with fresh thyme leaves and a light drizzle of honey to enhance aroma and sweetness. Serve these warm as a sophisticated appetizer or festive side dish.

Notes

  • For extra crunch, toast the pecans in a dry skillet over medium heat for 3–4 minutes before crushing.
  • Cranberry chutney can be store-bought or homemade; ensure it’s non-alcoholic if preferred.
  • Use brie with rind on to add flavor and meltability; you can remove the rind if desired.
  • Rutabaga slices should be uniform thickness to roast evenly.
  • Serve immediately after assembly for best textures and flavors.

Nutrition

Keywords: rutabaga appetizer, roasted rutabaga, brie appetizer, cranberry chutney, pecan topping, holiday appetizer, gluten free appetizer

Find it online: https://maicook.com/cranberry-chutney-and-pecan-dust-recipe/