1 wheel brie cheese
1 sourdough baguette
1 tbsp butter
1/2 shallot, chopped
1/2 jalapeño, chopped
1 cup frozen Wild Blueberries
Juice of 1/2 lemon
1 tsp fresh thyme
Pinch red pepper flakes
1/2 tsp sugar
Olive oil (for drizzling)
  1. Place brie cheese on serving dish and let come to room temperature
  2. Preheat oven to 350 degrees  Slice baguette into 1/2 inch thick pieces
  3. Arrange sliced baguette on sheet pan and drizzle lightly with olive oil
  4. Place in oven for ~10 minutes, until crisp and goldenFor the Chutney:  
  5. In saute pan over medium-high heat, melt butter
  6. Add chopped shallot and jalapeño and sauté for 4 minutes
  7. Add blueberries and stir frequently
  8. Reduce heat to low and add in lemon juice, thyme, red pepper flakes and sugar
  9. Stir together and allow to simmer on low heat for about 10 minutes, until jam like consistency
  10. Remove from heat and spoon on top of brie cheese wheel  Serve immediately with crostini’s on the side