Crostini With Roasted Garlic, Goat Cheese And Apple Chutney
By MooK
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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
Details
Preparation
Step 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.
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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