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Crostini With Roasted Garlic, Goat Cheese And Apple Chutney


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  • 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
  • 4 large garlic heads
  • 1/4 cup olive oil


Servings 8


Step 1

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.

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