Pineapple Chutney with Baked Cheese

Name: Pineapple Chutney with Baked Cheese
Prep time: 326 d 2 h 5 min 6 s
Total time: 326 d 2 h 30 min 6 s
Yield: 12
Ingredients: 8 oz brie, feta or goat cheese; 1 can (20 oz.) DOLE® Pineapple Chunks; 1/4 cup dried apricots; 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 DOLE® California Golden Raisins

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

Prep time 20 mins

Total time 45 mins

Servings 12

Calories per serving 160

Nutrition Facts Jump to Recipe

Categories Winter Favorites, Canned pineapple, Appetizers, 30 - 60 Mins

Ingredients

8 oz brie, feta or goat cheese
1 can (20 oz.) DOLE^® Pineapple Chunks
1/4 cup dried apricots
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 DOLE^® California Golden Raisins

Method

Preheat oven to 400°F. Spray small baking dish with cooking spray. Drain pineapple; reserve 3/4 cup juice.
Combine pineapple chunks and reserved pineapple juice in blender or food processor. Cover; blend until chunky.
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.
Arrange cheese in prepared baking dish. Bake 10 to 15 minutes or until cheese softens. Serve warm pineapple chutney over cheese and serve with assorted crackers.