Warm Brie with Blueberry Chutney

12 oz Brie cheese

Blueberry Chutney
1 c Blueberries
2 tb Onion; chopped
1 1/2 ts Fresh gingerroot; grated
1/4 c Brown sugar; packed
2 tb Cider vinegar
1 1/2 ts Cornstarch
1/8 ts Salt
1 3" cinnamon stick

In large saucepan, combine all chutney ingredients; mix well. Bring to a boil over medium heat, stirring frequently. Boil 1 minute. Remove cinnamon stick. Cover. Refrigerate 30-45 minutes or until completely cooled. Heat oven to 350~. Place cheese on ungreased cookie sheet. Bake at 350~ for 10-12 minutes or until softened. Place on serving plate. Top with cold chutney. Serve as spread for crackers.

MICROWAVE: Place cheese on micro-safe serving plate. Microwave on HIGH for 1-1/2 to 2-1/2 minutes or until wrm, rotating plate 1/4 turn once halfway through cooking. Top with cold chutney.

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