‘Tis the season, so the next three installments of One Teaspoon from Disaster will be dedicated to delicious holiday appetizers and party snacks.

First up: Chutney Baked Brie.

I’ve never had something so easy get such rave reviews. Not only does this take just minutes to prepare, cleanup is quick, too.

A few things to keep in mind:
▪ These tastes best warm—when it comes out of the oven, serve it immediately.
▪ Baguette is the way to go; don’t even think about serving this with crackers.
▪ Finally, every time I’ve made this (which is twice), cheese has pour out of the rind. Be sure your baking tray can also double as your serving tray, and is big enough to handle the baking-induced eruption, which you can cover with sliced baguette (not crackers) and let the masses attack it. They will!

Chutney Baked Brie
Ingredients:
1 medium to large wheel of Brie cheese
ground curry
1, 10-ounce jar chutney or mango preserves
chopped cashews
baguette, crackers, etc.

Directions:
Place Brie wheel in baking dish. Rub curry powder into the top and sides of the cheese rind. Top with jar of chutney/preserves, allowing some to seep over the sides. Add desired amount of cashew pieces on top. Bake at 325 degrees for 15 minutes.