Grilled brie with mango red pepper sauce
1/2 cup slivered almonds
2 ripe mangos
1/2 red pepper, finely chopped
1 small shallot (about 1 Tbsp), finely chopped
1 Tbsp oil olive
2 Tbsp white vinegar
1 Tbsp (plus 1 tsp granulated sugar)
Salt and pepper to taste
1 wheel of brie (about 4" in diameter)
PREPARATION: Place almonds on a baking sheet and bake at 400ºF for 6 to 8 minutes, or until toasted and fragrant. Set aside.
Cut the mango into two long halves around the stone inside. Pull the two halves apart and discard the stone. Scoop out the flesh with a spoon and place into a small food processor or blender; process until pieces are finely chopped (about the size of peas). Set aside.
Over medium-low heat combine oil, shallots and red pepper in a small skillet; sauté until ingredients are soft, about
10 minutes.
Add pepper mixture, vinegar and sugar (depending upon the sweetness of the mango, you may want to increase/decrease the amount of sugar you add) to the mango mixture. Season to taste with salt
and pepper.
Remove brie from the fridge and place on the grill at medium-low heat. Under watchful eyes, barbeque each side for about 5 minutes, or until the centre of the brie is soft and liquid starts to escape. Carefully remove with a metal spatula and place on a serving plate. Top with sauce and surround brie with toasted almonds. Serve with your favourite crackers, or sliced fresh bread.
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July-August
Grilled Brie With Mango Red Pepper Sauce
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