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Ham, Brie, and Homemade Cherry Chutney Croissants

These Ham, Brie, and Homemade Cherry Chutney Croissants are delicious hot breakfast sandwiches that really hit the spot! The winning combination of flaky buttery croissants, warm ham, creamy melted Brie, and a spicy-sweet cherry chutney spread are a perfect way to start your day.
Not only for breakfast, I also like to serve these as party food. Cut the sandwiches into thirds for snack-size portions. In addition, this is a great recipe to make use of leftover ham and brie from the holidays!
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Breakfast
Cuisine American/Canadian
Servings 2
Calories 1002 kcal

Ingredients
  

Cherry Chutney Ingredients:

  • 1 tbsp

    extra virgin olive oil


  • 1 cup red onion approximately ½ medium, chopped
  • 1½ tsp

    ground cinnamon


  • ¼ tsp ground nutmeg
  • 1 tsp dried rosemary
  • 1 tsp dried thyme
  • ½ tsp crushed red pepper flakes*
  • 1 tbsp fresh ginger peeled and finely minced
  • ¼ tsp salt
  • ¼ cup balsamic vinegar
  • 1/3 cup brown sugar packed
  • 1 tbsp fresh orange zest preferably organic
  • 1 large orange peeled and cut into chunks
  • 12 oz. frozen cherries thawed with juice, roughly chopped
  • 2 tsp cornstarch
  • 2 tsp water
  • *Adjust the amount of red pepper according to personal preference

Remaining Ingredients:

  • 2 croissants cut in half lengthwise
  • 4 slices Canadian bacon or breakfast ham
  • 3 oz. Brie cut into thin slices and rind trimmed
  • ¼ cup cherry chutney
  • Optional: Fresh baby arugula

Instructions
 

  • Select the “Sauté” function on the Instant Pot™ and set to “High.”
  • 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.
  • 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.
  • Deglaze the pot by adding the balsamic vinegar and gently scraping the bottom of the unit to incorporate the brown bits into onion mixture.
  • Add the brown sugar, orange zest, orange chunks, and cherries to the Instant Pot™. Stir to combine and turn the unit off.
  • 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.
  • Meanwhile, place the top oven rack in the center position and pre-heat the oven to 350°F.
  • 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.
  • 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.
  • Combine the cornstarch and water in a small bowl and stir into the chutney to thicken.
  • 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.
  • 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.
  • Remove from oven and add the baby arugula to each sandwich, if using, and serve immediately. Enjoy!

Notes

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.
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.
Important : 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. 

Nutrition

Calories: 1002kcalCarbohydrates: 145gProtein: 29gFat: 36gSaturated Fat: 17gPolyunsaturated Fat: 2gMonounsaturated Fat: 14gCholesterol: 109mgSodium: 1337mgPotassium: 1101mgFiber: 10gSugar: 99gVitamin A: 1120IUVitamin C: 61mgCalcium: 251mgIron: 4mg
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