Quince & Brie Baguette

Ok, this is barely a recipe, but it’s so delicious I had to share.

I had a fridge full of leftovers: goat’s brie, random jars of condiments, and some greens.  So onto a sandwich they went.

I think that any chutney/cheese combination would be fantastic on a baguette — mango chutney and brie, or cranberry chutney and goat’s cheese, or tomato chutney and cheddar.  Just be sure to add lots of freshly ground black pepper and top with fresh greens, and you’re good to go.

I had a very wee bit of quince and ginger chutney leftover as a gift from the fabulous Pemma, made by Tangled Garden in Nova Scotia, that’s great on scones, and was perfect on this sandwich.

The cheese was a goat’s brie that I found at my local grocery store.  And it is so mightily delicious.  At room temperature it melts into slight ooziness.  Perfect.

And if you are running around like a mad chicken these days, like I am, you need a quick delicious meal too… so voila, my latest sandwich of delight.

Quince & Brie Baguette
Serves 1

• 4″ (10cm) of baguette, sliced in half lengthwise and lightly toasted
• 4 Tbsp. quince ginger chutney (or any fruit chutney — mango would be great!)
• 4 small wedges of brie
• 1 handful of arugula
• freshly ground black pepper, to taste

Spread each half of your baguette with chutney.

Top with delicious cheese.

Add greens and freshly ground black pepper, and eat right away.  Yes, you’re welcome.