Crostini With Roasted Garlic, Goat Cheese, and Apple Chutney |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 8 |
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This appetizer sounds wonderful. I hope to try it soon. From 128 Cafe, St. Paul, Minnesota. Times do not include roasting the garlic. Ingredients:
1 cup golden brown sugar, packed |
3/4 cup rice vinegar |
2 garlic cloves, minced |
1 1/2 teaspoons minced peeled fresh ginger |
1/8 teaspoon cayenne pepper |
1 cinnamon stick |
1 1/2 lbs granny smith apples, peeled, cored, cut into 1-inch pieces (about 4 cups) |
1 cup golden raisin |
1 cup diced seeded plum tomato |
1 tablespoon chopped fresh mint |
1 french baguette, cut into 1/3-inch-thick slices |
olive oil |
roasted garlic |
12 ounces soft fresh goat cheese, room temperature (such as montrachet) |
Directions:
1. Stir sugar and vinegar in heavy large saucepan over medium heat until sugar dissolves.
2. Add next 4 ingredients and simmer until mixture is syrupy and reduced to 1/2 cup, about 8 minutes.
3. Mix in apples and raisins.
4. Increase heat to high and boil until apples are tender, stirring frequently, about 10 minutes.
5. Cool to room temperature. (Chutney can be made 3 days ahead; cover and refrigerate.)
6. Mix in tomatoes and mint.
7. Preheat oven to 450°F
8. Arrange baguette slices on baking sheet and brush with olive oil.
9. Bake until golden and crisp, about 8 minutes.
10. Spread each toast with roasted garlic; top with goat cheese and chutney.
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