Wednesday, August 04, 2010
Fig Chutney Redux
For pre-dinner appetizers, I made quesadillas with flour tortillas and a piece of brie sliced thinly. Warmed in a dry skillet and served with the fig chutney of earlier this week, it made a very tasty beginning to our dinner. One of our guests opined that Cambozola, a soft-ripened brie type cheese that is laced with a bit of blue cheese, would be even more delicious. And since I have more chutney, I am certainly going to try it.