Pineapple Chutney with Baked Cheese

You will need

• 8 ounces brie, feta or goat cheese
• 1 can (20 oz.) DOLE^® Pineapple Chunks
• 1/4 cup diced dried apricots
• 5 tablespoons packed brown sugar
• 5 tablespoons apple cider vinegar
• 1 teaspoon crystallized ginger, chopped
• 1/2 teaspoon ground coriander
• 1/4 teaspoon salt
• 1/4 cup DOLE Golden Raisins

Method

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.  Bake 10 to 15 minutes or until cheese softens.  Serve warm pineapple chutney over cheese and serve with assorted crackers.