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Island Brie Canapes with Nectarine Chutney

24 pieces


Low Sodium

Nutritional Facts Per Serving

2 g
3 g
0.2 g
Show All Nutrition Facts

Nutritional Facts

  • Amount Per Serving % Daily Value
  • Calories 44
  • Fat 2.8 g
    • Saturated   1.7 g
    • + Trans 
  • Cholesterol 9 mg
  • Sodium   68 mg
  • Carbohydrate 3 g
    • Fibre   0.2 g
    • Sugars  
  • Protein 2 g
    • Vitamin A 2 %
    • Vitamin C 0 %
    • Calcium 2 %
    • Iron 1 %


Melt the butter in a skillet over medium heat. Add the onion and ginger and cook until tender, about 3 to 4 minutes. Add the nectarine and cook 1 to 2 minutes more. Add the brown sugar, balsamic and spices and cook, stirring occasionally, until the mixture begins to thicken slightly. Remove from the heat; cool to room temperature. Store in the fridge until ready to use.

Preheat the oven to 400 degrees F. Place the half baguette slices on a baking sheet; bake until lightly toasted, about 5 minutes. Cool until safe enough to handle, and then top each with a thin slice of brie. Top
the brie with a small spoon of the chutney and, if desired, a small herb sprig, such as parsley or rosemary.

Serving Suggestions

A Vancouver Island white, red or sparkling wine would, naturally, being great to serve with these local-cheese topped canapés. For a list of Vancouver Island wineries, visit

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