Blueberry Chutney over Brie

• 2 tbsp sliced almonds
• 1 tsp vegetable oil
• 1 tbsp shallot, minced
• 1 small garlic clove, minced
• ¼ c honey
• 2 tsp balsamic vinegar
• ½ tsp fresh rosemary, minced, plus more for serving
• ½ tsp dry mustard
• ⅛ tsp red pepper flakes
• 1 (6 oz) container fresh blueberries
• 1 small wheel (12-14 oz) ripe Brie, top rind trimmed off, at room temperature
• 1 pkg crackers, for serving

Heat a medium skillet over medium heat. Add almonds and cook, stirring constantly, until toasted, about 2 minutes. Transfer to plate.

Add oil to skillet and heat over medium heat. Add shallot and garlic and cook, stirring occasionally, until tender, about 2 minutes. Add honey, balsamic vinegar, rosemary, mustard and pepper flakes and bring to a simmer, stirring to dissolve mustard. Add blueberries and cook just until warmed through without bursting, about 1 minute.

Place cheese on a serving platter. Pour blueberry chutney on top and garnish with toasted almonds and additional rosemary. Serve with crackers.