Crostini With Roasted Garlic, Goat Cheese And Apple Chutn Recipe
Servings: 1
Ingredients
- 1 c. Golden sugar, (packed)
- 3/4 c. Rice vinegar
- 2 x Garlic cloves, chopped
- 1 1/2 tsp Chopped peeled fresh ginger
- 1/8 tsp Cayenne pepper
- 1 x Cinnamon stick
- 1 1/2 lb Granny Smith apples, peeled, cored, cut into -inch pcs (about 4 c.)
- 1 c. Golden brown raisins
- 1 c. Diced seeded plum tomatoes
- 1 Tbsp. Minced fresh mint
- 1 x French-bread baguette, cut into 1/3-inch-thick slices Extra virgin olive oil Roasted Garlic
- 12 ounce Soft fresh goat cheese, (such as Montrachet), room temperature
Directions
- Stir sugar and vinegar in heavy large saucepan over medium heat till sugar dissolves. Add in next 4 ingredients and simmer till mix is syrupy and reduced to 1/2 c., about 8 min. Fold in apples and raisins. Increase heat to high and boil till apples are tender, stirring frequently, about 10 min. Cold to room temperature.
- (Chutney can be made 3 days ahead; cover and chill.) Fold in tomatoes and mint.
- Preheat oven to 450F. Arrange baguette slices on baking sheet and brush with extra virgin olive oil. Bake till golden brown and crisp, about 8 min.
- Spread each toast with roasted garlic; top with goat cheese and chutney.
- Makes 8 Servings.
Adding to Planner
