| Other Recipes | Apple Chutney Crostini with Ginger Goat Cheese | Home |
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2 cups brown sugar
12 oz rice vinegar
1 oz minced fresh ginger
1/4 teaspoon cayenne pepper
6 garlic cloves, minced
1/2 tablespoon cinnamon
2 cups raisins
3 pounds green apples
2 cups plum tomatoes
1 oz minced fresh mint
3 baguettes, cut into 3/8-inch-thick slices
extra virgin olive oil
24 oz goat cheese
Warm sugar and vinegar over medium heat until sugar dissolves. Add ginger,
pepper, garlic and cinnamon and simmer until reduced to a sauce consistency.
Peel and core the apples, and cut into 1/4-inch pieces. Mix in apples and
raisins. Cook until apples are tender. Dice the tomatoes and remove the seeds.
Mix in tomatoes and mint.
Preheat oven to 450°F. Arrange baguette slices on baking sheet and brush both
sides with olive oil, turning once. Bake until slightly toasted. Spread cheese
on toast pieces and then add a tablespoon of chutney.
Makes about 40 pieces.