Crostini with Roasted Garlic, Goat Cheese and Apple Chutney |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Kari and Brian Chase of St. Paul, Minnesota say that their neighborhood has a great restaurant: 128 Cafe. The last time they were there they tried a delicious appetizer of crisp bread with roasted garlic, goat cheese and apple chutney. Ingredients:
1 cup (packed) golden brown sugar |
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 pounds granny smith apples, peeled, cored, cut into -inch pieces (about 4 cups) |
1 cup golden raisins |
1 cup diced seeded plum tomatoes |
1 tablespoon chopped fresh mint |
1 french-bread baguette, cut into 1/3-inch-thick slices |
olive oil |
roasted garlic |
12 ounces soft fresh goat cheese (such as montrachet), room temperature |
Directions:
1. Stir sugar and vinegar in heavy large saucepan over medium heat until sugar dissolves. Add next 4 ingredients and simmer until mixture is syrupy and reduced to 1/2 cup, about 8 minutes. Mix in apples and raisins. Increase heat to high and boil until apples are tender, stirring frequently, about 10 minutes. Cool to room temperature. (Chutney can be made 3 days ahead; cover and refrigerate.) Mix in tomatoes and mint.
2. Preheat oven to 450°F. Arrange baguette slices on baking sheet and brush with olive oil. Bake until golden and crisp, about 8 minutes. Spread each toast with roasted garlic; top with goat cheese and chutney.
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