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

8

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

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

    pounds Granny Smith apples peeled, cored, and cut into 1" pieces (abt 4 cups)

  • 1

    cup golden raisins

  • 1

    cup diced seeded plum tomatoes

  • 1

    tablespoon chopped fresh mint

  • 1

    French-bread baguette cut 1/3"-thk slices

  • Olive oil for brushing

  • 12

    ounces soft fresh goat cheese, such as Montrachet room temperature

  • ROASTED GARLIC:

  • 4

    large garlic heads

  • 1/4

    cup olive oil

Directions

For Roasted Garlic: Preheat oven to 350 degrees. Cut top 1/4 inch off heads of garlic to expose cloves. Place garlic in small baking dish. Add oil and sprinkle with salt and pepper; toss to coat. Turn garlic cut-side up. Cover tightly with aluminum foil. Bake until garlic skins are golden brown and cloves are tender, about 55 minutes. Cool. Squeeze garlic cloves from skins. (Makes about 1 1/3 cups. Also great mixed into mashed potatoes.) 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 degrees. 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. This recipe yields 8 servings. At the restaurant, the bread is grilled, but it’s just as good when it’s baked.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. Learn more here.

Please describe your issue: