Crostini With Roasted Garlic, Goat Cheese And Apple Chutney
- ROASTED GARLIC:
- 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
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 its just as good when its baked.