Sweet Potato Cornbread with Brie and Tomato Chutney


My sister and I spend a lot of time in Australia while playing music on tour. One of my favorite things about going there is browsing the cafe menus in awe of the spectacular Brunch options. The Aussies really do it right. On our most recent trip, I fell in love with the Brunch item consisting of soft Polenta, fried Halloumni, crisp Rocket and Tomatoes. It was fun recreating this dish using similar elements…the result is a meal fit for a king!

Sweet Potato Cornbread with Brie and Tomato Chutney

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Yield: Serves 6

Sweet Potato Cornbread with Brie and Tomato Chutney

Ingredients

  • Sweet Potato Cornbread
  • 3 Roma Tomatoes
  • 7 Medjool Dates
  • 1 tsp Molasses
  • 1/2 tsp Fresh Rosemary
  • Olive Oil
  • a pinch of Cayenne, Cinnamon, and Ginger Powder
  • Brie Cheese
  • Rocket
  • Salt and Pepper

Instructions

Dice the Tomatoes and finely chop the Dates. In a small pot over low heat, drizzle in a little bit of Olive Oil and add the Tomatoes, Dates, Rosemary and spices. Cover for a couple of minutes then stir occasionally. After about 5 minutes, the mixture will start to look like Chutney. Stir in the Molasses, cover, and remove from heat.

In a 400 degree oven, place the squares of Sweet Potato Cornbread, each topped with a slice of Brie Cheese, on a baking sheet. Allow the cheese to melt around the sides. This only takes about 5 minutes. When they are done, serve with a spoonful of Chutney on top and a handful of Rocket on the side.

keywords: sweet potato, corn bread, brie, tomato chutney, gluten free, nimais cookbook