Apple Chutney on Curry Toast |
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Prep Time: 12 Minutes Cook Time: 12 Minutes |
Ready In: 24 Minutes Servings: 6 |
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From the Milwaukee Journal food section. Chutney can be made 1 day in advance and refrigerated, bring to room temperature before serving. Ingredients:
2 medium granny smith apples |
3 tablespoons olive oil (divided) |
1 cup chopped onion |
1 teaspoon minced garlic |
2 teaspoons fresh gingerroot, sliced |
3/4 teaspoon ground coriander |
1/2 teaspoon dry mustard |
1/4 teaspoon ground cinnamon |
cayenne pepper (to taste) |
2/3 cup packed light brown sugar |
1/2 cup cider vinegar |
1/4 cup extra virgin olive oil |
2 teaspoons mild curry powder |
14 slices baguette |
1 piece sharp white cheddar cheese |
Directions:
1. Halve and core the unpeeled apples, then dice into 1/2-inch pieces and set aside.
2. Heat 2 tsp of oil in skillet over medium-high heat. Add onion and saute', stirring, until translucent, about 4 minutes. Add garlic and saute and stir 1 minute more.
3. Add remaining 1 tsp of oil and diced apples to skillet. Saute', stirring frequently, until apples are translucent and lightly browned, 5 to 6 minutes. Add ginger, coriander, mustard, cinnamon, cayenne and brown sugar, and stir until the sugar starts to melt. Add vinegar and bring to a simmer. Cook, stirring frequently until mixture is thick and liquids are syrupy, 10 to 12 minutes. Remove chutney from heat and cool.
4. Preheat oven to 350 degrees.
5. Whisk together 1/4 cup olive oil and curry powder, and brush each baguette slice on one side with the mixture. Place toasts, oiled side up, on a baking sheet and bake on center rack of oven until just slightly crisp, about 6 minutes.
6. Spoon some chutney on top of each piece of toast. Using a vegetable peeler, shave thin slices of cheddar to garnish each piece of toast.
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