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.
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