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Ham, Brie, and Homemade Cherry Chutney Croissants

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Ham, Brie, and Homemade Cherry Chutney Croissants

This 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.
Prep Time 15 minutes
Cook Time 3 minutes
Oven time 7 minutes
Total Time 25 minutes
Course Breakfast


  • 4-oz Mini-Mason Jars:


  • 1 T. extra virgin olive oil
  • 1 c. red onion approximately ½ medium, chopped
  • 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
  • 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 c. cherry chutney
  • Optional: Fresh baby arugula


  • Directions:
  • 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!


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.
Keyword ham brie and homemade cherry chutney croissants
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