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Apple Chutney Bruschetta

  • Prep Time: 10m
  • Cook Time: 30m

Ingredients

Chutney

  • toast rounds (if you do not want to make your own)
  • 2 tbsp. olive oil
  • 1 small Vidalia onion
  • 1 tbsp. fresh ginger, minced
  • 2 cloves garlic, minced
  • 1/2 c apple cider vinegar
  • 1/2 c light brown sugar, lightly packed
  • 1/4 c golden raisins
  • 1/2 c dried cranberries
  • 2 tsp. kosher salt
  • 1/2 tsp. black pepper
  • 2 medium gala apples, peeled, cored and diced
  • 1/2 lemon, juice and zest

Crostini

  • 1 baguette, thinly sliced
  • 2 tbsp. olive oil
  • 4 oz goat cheese
  • Balsamic glaze, to taste

Instructions

Chutney

  1. In a medium pot, heat olive oil over medium heat. Add onion and cook until translucent (about 6 minutes). Add ginger and garlic, cook until fragrant (about 3 minutes).
  2. Add vinegar, brown sugar, golden raisins, cranberries, salt, and pepper. Simmer for 20 minutes, stirring occasionally. Add apples and lemon juice and zest. Cook for an additional 10 minutes until apples are soft (but not mushy).
  3. Chutney should be daily thick and not runny. It will thicken a little as it cools but if you have too much liquid at this point, increase heat to medium high and let it boil for a few minutes to cook off the liquid.
  4. Remove from heat and let it cool to room temperature before storing.

Crostini

  1. You can use toast rounds, however if you'd like to make your own, here are the steps.
  2. Heat oven to 400°F. Place slices of bread brushed with olive oil on a baking sheet.
  3. Toast for 6-8 minutes, or until golden brown and crisp. Cool completely.
  4. Spread with goat cheese and top with apple chutney and a drizzle of balsamic glaze.