• Cooking Time: 10
• Servings: 10
• Preparation Time: 10
• 20 thin (¼ inch) slices French baguette
• 2 tbsp. olive oil
• 1 pkg. (5 oz.) Alouette Crème de Brie, Original
• ¼ cup purchased mango chutney
• 2 tbsp. sweetened dried cranberries
• 1 tbsp. snipped fresh mint leaves, if desired

1. Heat oven to 375° F.
3. Arrange baguette slices on large ungreased cookie sheet. Brush with olive oil. Bake 5 to 7 minutes or until lightly toasted and crisp.
5. Place on 2 serving plates and cool 1 minute. Spread each with about ½ tablespoon Alouette Crème de Brie.
7. In small bowl, combine chutney, and cranberries. Spoon small dollops over cheese. Garnish sparingly with mint.

Creamy brie with sweet and tangy mango-cranberry chutney is a perfect afternoon snack!