2009 Gewurztraminer – Baked Brie and Apricot Chutney

2009  Gewurztraminer – This white wine shows rich pear, pineapple and spicy vanilla notes followed by a light, bright finish. Enjoy now or age 1-3 years.

Baked Brie and Apricot Chutney

Makes appetizers for 4-6

1 package mini phyllo shells
4 oz wedge of brie
½ c Apricot Jam
1 Tbs butter
1 Tbs chopped dried apricots
1 tsp minced garlic
1 tsp minced ginger
1 tsp Dijon mustard
2 tsp red pepper flakes
1 tsp salt

Preheat oven to 350.

Heat the butter in a small saucepan over medium heat. Add the garlic, ginger, and red pepper flakes. Cook until fragrant. Remove from heat, and stir in the jam, mustard, dried apricots, and salt.

Cut small pieces of the brie and drop into the bottom of each phyllo shell. Top with a dollop of the chutney.

Put in the oven and bake for 10-12 minutes. Serve immediately.