This delicious grilled and soft Brie brings outdoor entertaining to a new sophisticated level paired with this tangy, sweet & just the right amount of heat with the chutney
Melt the butter over medium/high heat in a saucepan, add the sugar, vinegar and
lemon juice and bring to a boil
add the rhubarb, fresh cherries, dried cherries and jalapenos, salt and pepper, stirring occasionally and cook for 6 minutes until tender, take off heat and set aside to cool.
Preheat outdoor grill to 450 degrees
Rub a small amount of olive oil on both sides of the wheel of brie and place on the grill indirectly (not over the heat source) Close the lid and grill for two minutes, flip the brie over and grill the other side for 2-3 minutes more
Remove from the grill onto a serving platter and top with some chutney and chopped mint and serve with grilled baguette and/or crackers
Note: If you have time, make the chutney a day before you plan on serving it, because the flavors really develop nicely overnight in the fridge. Allow it to come to room temperature or warm it up slightly before pouring it over the warmed brie.