So sorry, it has been a while since I have posted something new! This is what happens when life gets busy and you don’t have time to experiment with new recipes. Thankfully for dinner club, I am forced to come up with something new and different! Looking for the feeling of fall for an appy, I tried this Granny Smith Apple Chutney and Goat Cheese Crostini and it was delightful! I didn’t fully follow the recipe, as per usual, but my adjustments turned out to be tasty as ever. Once the chutney is made (which can be made up to 3 days ahead), all you have to do is assemble!
3-4 heads of roasted garlic (learn how to do this here), crushed into a paste
250g goat cheese, brought to almost room temperature
For the chutney:
1/2 cup brown sugar
1/3 cup rice vinegar
1 garlic clove, minced
1 tsp fresh ginger, grated
1/2 tbs lemon juice
1 cinnamon stick
2 cups Grannie Smith Apples, chopped
1/2 cup golden raisins
Stir the sugar and vinegar in a large saucepan over medium heat until the sugar is dissolved. Add the garlic, ginger, cinnamon stick and lemon juice and simmer until thicken and slightly syrupy, about 5-8 mins. Mix in the apples and raisins and cook until soft, about 10-15 mins, stirring every so often to ensure all the apples are cooked.
Blend half of the chutney mixture with a blender, food processor or emulsion blender. Return to the blended mixture to the saucepan and mix with the remaining chutney. Set aside to cool and refrigerate until ready to use. Bring to room temperature before serving.
Meanwhile, place oven on broil. Cut the baguette into diagonal 1/2 inch slices. Arrange slices on baking sheet and toast in oven. Watch carefully so they don’t burn. Flip slices once lightly toasted on top (pale brown in colour) to toast the other side.
To assemble, layer a touch of roasted garlic, about 1 tsp goat cheese and 1 to 1 1/2 tbs of chutney on each crostini.
Serve and enjoy!