This is seriously divine as a starter served with crusty bread for dunking. I happen to make a really good chutney called “Rhubarb, ginger and kumquat” which is terrific as the base for this bake, but you can use your favorite dark chutney.
Serves 4 to 6
8 oz brie, rind removed and roughly chopped
4 oz cream cheese (don’t use a light version)
4 oz Gruyere, rind removed and grated
3 tbsp grated Parmigiano Reggiano
2 tbsp milk
2 tsp cornflour
a few fresh thyme sprigs, picked and roughly chopped
4 oz a good dark chutney
crusty bread for serving
Put the Brie, cream cheese, Gruyere, half the parmesan cheese, the milk and cornflour into a food processor and blitz until smooth.
Stir through the thyme and a little freshly ground black pepper.
Spoon the chutney into an ovenproof baking dish about 8 to 9″ round and spread it over the base.
Top with the cheese mixture, spread to cover the chutney, then scatter over the remaining parmesan cheese.
** This can now be covered with cling film and chilled for up to 3 days if you want to make it ahead.
Heat the oven to 350 F and cook for around 30 mins until bubbling.
Turn the broiler onto a medium-high setting and broil for 2 to 3 minutes so the top gets browned. Leave to cool for about 5 mins then serve with crusty bread for dunking.