Crostini With Roasted Garlic, Goat Cheese And Apple Chutney

Crostini With Roasted Garlic, Goat Cheese And Apple Chutney
Crostini With Roasted Garlic, Goat Cheese And Apple Chutney

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

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

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. 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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