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Pineapple Chutney with Baked Cheese

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A great appetizer to serve at parties with an assortment of crackers.

Recipe Summary

Prep Time

20 mins

Total Time

45 mins

Serves

12

Calories

160

Ingredients

  • 8 oz brie, feta or goat cheese
  • 5 tbsp packed brown sugar
  • 5 tbsp apple cider vinegar
  • 1 tsp crystallized ginger, chopped
  • 1/2 tsp ground coriander
  • 1/4 tsp salt
  • 1/4 cup dried apricots
  • 1 can (20 oz.) DOLE® Canned Tropical Gold® Pineapple Chunks in 100% Pineapple Juice

Steps to Sunshine!

  1. Preheat oven to 400°F. Spray small baking dish with cooking spray.   Drain pineapple; reserve 3/4 cup juice.
  2. Combine pineapple chunks and reserved pineapple juice in blender or food processor.  Cover; blend until chunky.
  3. Pour pineapple mixture into medium saucepan with apricots, sugar, vinegar, ginger, coriander and salt.  Heat to boiling; reduce heat simmer 10 minutes, stirring occasionally.  Stir in raisins and continue cooking 10 more minutes until thickened.
  4. Arrange cheese in prepared baking dish.
  5. Bake 10 to 15 minutes or until cheese softens.  Serve warm pineapple chutney over cheese and serve with assorted crackers.

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