1-16 oz. round container of Brie
1 large Pablano pepper, seeded and diced
1 large banana, peeled and diced
1 cup Chef Cathy Zeis Mango Salsa
1/2 cup raisins
1/2 cup chopped walnuts
1/2 cup Marsala cooking wine
2 TBS. extra virgin olive oil
In a large pan over medium heat, saute pepper in oil for 3 minutes, stirring occasionally. Add all other ingredients except wine and stir to incorporate. Lower heat and cook for 2 minuets. Slowly pour in wine and stir. Cook for another 2 minutes and remove from heat. Let stand for 30 minutes. Spoon chutney over brie and serve.
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