Warm Brie and Almond Crostini with Harvest Apple Chutney

By darleneandjoel

You can make this a day ahead of time, then bake when you are ready.

Ingredients

• Chutney:
• 1 large green apple, cored and cut into chunks
• 1/4 cup chopped white onion
• 1 tbsp salted butter
• 1 tsp finely minced peeled ginger
• 2 tsp cider vinegar
• 1/3 cup red pepper jam or red jalepeno jelly
• 1 tbsp dried currants, or chopped raisins
• 1 small (8-ounce) wheel brie cheese
• 20-24 1/4-inch thick diagonal slices rustic skinny baguette
• 3/4 cup sliced almonds, with skins
• 3 tbsp thinly sliced fresh chives

Preparation

Step 1

In a food processor, pulse the apple and onion until they are chopped into 1/4 to 1/3 inch pieces.

In a medium skillet or saute pan, melt the butter over medium high heat. Saute the apple, onion, and ginger for 2-3 minutes, or until the apple and onion are just tender. Add the vinegar, jam, and currants and bring to a boil. Let the mixture boil for about 2 minutes, until loose and chutney-like. Let cool.

Preheat an oven to 450 degrees. Spray a baking sheet with cooking spray, or lightly oil it and set aside.

Cut the brie into 1/4 inch thick slices, sized to cover about three quarters of a baguette slice. Spread the almonds in a flat dish. Press the brie onto the bread slices, then the bread face down in the almonds. Arrange faceup on the baking sheet. Bake until the brie is soft, and the nuts are lightly browned, about 4-5 minutes. Top each piece with a dollop of chutney and sprinkle of chives. Serve immediately.