Ham, Brie and Homemade Cherry Chutney Croissants
Ham, Brie and Homemade Cherry Chutney CroissantsThis delicious hot breakfast sandwich really hits the spot thanks to the winning combination of flaky buttery croissants, warm ham, creamy melted Brie, and a spicy-sweet cherry chutney spread.
As written, the Ham, Brie and Homemade Cherry Chutney Croissants recipe yields two sandwiches. However, it can be scaled easily for more servings. The Cherry Chutney recipe yields just shy of 2 cups, so expect some leftovers. Store the remaining amount in an airtight container in the refrigerator for up to one week and use as a sandwich spread, a delicious glaze for chicken or pork, or serve over a warm wheel of Brie cheese for an amazing appetizer.
The consistency of chutney should be somewhat chunky. It is not necessary to chop the cherries and oranges to the final desired size, however. In fact, it is better to start with slightly larger chunks, so they don’t break down completely while under pressure. To achieve the desired consistency, transfer 2/3 of chutney to a blender after cook time is complete and pulse several times until blended, but not quite smooth. Any remaining large chunks can be broken down with the end of spatula, if necessary.
This recipe is also great for Mother’s Day, Father’s Day, bridal showers, or any other gathering with a breakfast or brunch theme.
Important Note: The 4-oz. quilted glass mason jars featured in these images are for aesthetic purposes only. This is NOT a traditional canning recipe. Therefore, the remaining chutney should be stored in the refrigerator and used within 5-7 days. It is not safe to store as a canned item.
Tip: You can use fresh or frozen cherries for this recipe, but frozen are much easier because they are already pitted. The cherries can be used either frozen or thawed for this chutney. The instructions and images shown here use thawed cherries with their juice. If using frozen, add another 2 minutes to the Instant Pot™ cook time.
Preparation for Ham, Brie and Homemade Cherry Chutney Croissants
Prep time: 15 minutes
Active cook time: 3 minutes (+ time to come to pressure)
Natural release: 0 minutes
Oven time: 5-7 minutes
Yields: 2 croissant sandwiches + approximately 1¾ cups cherry chutney
Cherry Chutney Ingredients:
1 T. extra virgin olive oil
1 c. red onion (approximately ½ medium), chopped
1½ t. ground cinnamon
¼ t. ground nutmeg
1 t. dried rosemary
1 t. dried thyme
½ t. crushed red pepper flakes*
1 T. fresh ginger, peeled and finely minced
¼ t. salt
¼ c. balsamic vinegar
1/3 c. brown sugar, packed
1 T fresh orange zest, preferably organic
1 large orange, peeled and cut into chunks
12 oz. frozen cherries, thawed with juice, roughly chopped
2 t. cornstarch
2 t. water
* Adjust the amount of red pepper according to personal preference
2 croissants, cut in half lengthwise
4 slices Canadian bacon or breakfast ham
3 oz. Brie, cut into thin slices and rind trimmed
¼ c. cherry chutney
Optional: Fresh baby arugula
1. Select the “Sauté” function on the Instant Pot™ and set to “High.”
2. Add the olive oil and onion to the pot. Sauté, stirring frequently, until the onion softens and develops a bit of color, approximately 3-4 minutes.
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3. Add the cinnamon, nutmeg, rosemary, thyme, crushed red pepper flakes, and fresh ginger. Stir to combine and cook, stirring occasionally, until nicely browned and the spices are fragrant, approximately 3-4 minutes.
4. Deglaze the pot by adding the balsamic vinegar and gently scraping the bottom of the unit to incorporate the brown bits into onion mixture.
5. Add the brown sugar, orange zest, orange chunks, and cherries to the Instant Pot™. Stir to combine and turn the unit off.
6. Add the lid and lock it into place, then set the release valve to “Sealing.” Select the “Manual” function and adjust the cook time to 3 minutes.
7. Meanwhile, place the top oven rack in the center position and pre-heat the oven to 350°F.
8. Arrange the croissant halves onto a rimmed baking sheet lined with a Silpat™ baking mat or parchment paper. Top the bottom half of each croissant with 2 slices of Canadian bacon (or breakfast ham), and several thin slices of Brie, as shown. Set aside.
9. When the Instant Pot™ cook time is complete, immediately switch the pressure release valve to “Venting.” Once the steam is fully released and the pin drops, carefully remove the lid.
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10. Combine the cornstarch and water in a small bowl and stir into the chutney to thicken.
11. Transfer 2/3 of the chutney mixture to a blender and pulse several times until blended, but not completely smooth. Stir the blended chutney back into the Instant Pot™ and simmer for a couple minutes until the desired consistency is reached. Turn off the unit.
12. Spread two tablespoons of the warm chutney onto the top half of each croissant, as shown. Place the baking sheet in the oven and heat for 5-7 minutes, or just until the Brie is nicely melted, but not running off the sandwiches.
13. Remove from oven and add the baby arugula to each sandwich, if using, and serve immediately. Enjoy!
Ham, Brie and Homemade Cherry Chutney Croissants In-Process Photos:
The photos below will help you visually in preparing this delicious recipe.
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