These one-bite Haskapa Chutney and Curried Pecans Brie Cups are your answer to fast and delicious holiday entertaining.
Tis the season! Even with mild weather, the holidays bring brunches, lunches, parties and gatherings. Make entertaining simple and impressive with these creamy, cheesy, spicy Haskapa Chutney and Curried Pecans Brie Cups — ready in about fifteen minutes and perfect for guests.
No holiday spread is complete without appetizers (and good wine). These little bites deliver big flavour: warm baked Brie, tart-sweet Haskapa chutney and crunchy curried pecans in a crisp pastry cup. They’re quick to assemble, travel well and make a great addition to any party tray.
I love to entertain — bringing people together to eat, chat and laugh is the best. While I daydream about over-the-top soirées with DJs, performers and celebrity guests, in reality I prefer easy, stress-free hosting. With baking, shopping and family functions filling the season, simple recipes that taste elevated are essential.
These Haskapa Chutney and Curried Pecans Brie Cups fit the bill. Make the curried pecans ahead of time and assemble the bites in minutes when guests arrive. The recipe leans on Haskapa Chutney for a bold fruity note that pairs beautifully with curry-spiced pecans and creamy Brie. Using store-bought mini pastry cups or crackers keeps prep and cleanup minimal.
The chutney and other products in the Haskapa line are made from haskap berries grown in Nova Scotia. Haskap berries look like elongated blueberries with deep red flesh and a flavour profile that combines raspberry and blueberry with a hint of elderberry. They’re noted for antioxidants, fibre and vitamins, and are used in a variety of products including chutney, jam, juice, maple syrup, frozen berries and more.
These ingredients make lovely gifts during the holidays, and the chutney shines as a condiment for cheeses and baked dishes. For this recipe, it adds bright fruitiness to the warm Brie and crunchy spiced pecans.
[Disclosure: I was compensated with products and payment for this post. Opinions and content are my own.]
Haskapa Chutney and Curried Pecans Brie Cups
Ingredients
- 360 grams pecan halves 3 cups
- 1 egg white
- 15 grams Haskap juice 1 tablespoon
- 12 grams muscavado sugar 1 tablespoon
- 4 grams orange or lemon rind 2 teaspoon, finely grated
- 2 grams sea salt 1 teaspoon
- 2.5 grams curry powder 1 teaspoon
- 1 Brie round
- 150 grams Haskapa Chutney ¾ cup
- mini pastry cups or wafer crackers
- fresh basil leaves
- pomegranate arils optional
Method
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Preheat the oven to 300ºF (150ºC).
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In a medium bowl, whisk together the egg white and haskap (Haskap) juice.
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Toss the pecans in the egg-white mixture until well coated.
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In a separate bowl with a lid, combine muscovado sugar, citrus rind, sea salt and curry powder.
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Using a slotted spoon, transfer the pecans from the egg mixture to the spice-sugar bowl.
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Cover the bowl and shake until the pecans are evenly coated in the spice mixture.
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Spread the pecans on a parchment-lined baking sheet and bake 15–20 minutes, stirring halfway through, until golden and fragrant.
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Turn the oven off and crack the door to let the pecans crisp as they cool.
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Reserve a handful of pecans mixed with a little chutney for the Brie topping; serve remaining nuts as a snack.
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Preheat the oven to 350ºF (175ºC).
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Cut the rind from the top of the Brie and place the cheese cut-side up in a small baker or ovenproof dish.
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Place on a baking sheet and bake on the middle rack for 10 minutes, uncovered, until soft and warmed through.
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Remove from the oven and cover to keep warm until ready to assemble.
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Top the warm Brie with the prepared chutney-and-pecan mixture while the cheese is hot. Cover and let sit 5–10 minutes to meld.
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Spoon the mixture into mini pastry cups or onto crackers. Garnish with fresh basil and optional pomegranate arils for colour and brightness.
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Serve warm and enjoy.
