crostini with roasted garlic, goat cheese and apple chutney

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crostini with roasted garlic, goat cheese and apple chutney

 

1 cup (packed) golden brown sugar

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, cut into -inch pieces (about 4

cups)

1 cup golden raisins

1 cup diced seeded plum tomatoes

1 tablespoon chopped fresh mint

1 French-bread baguette, cut into 1/3-inch-thick slices

Olive oil

Roasted Garlic:

12 ounces soft fresh goat cheese (such as Montrachet), room temperature

 

 

 

 

 

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°F. 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.

 

Makes 8 Servings.

Author: 128 Cafe, St. Paul, Minnesota

Source: Bon Appétit, October 1999

Formatted by Chupa Babi: 03.28.08

 

Kari and Brian Chase of St. Paul, Minnesota say that their neighborhood has a

great restaurant: 128 Cafe. The last time they were there they tried a delicious

appetizer of crisp bread with roasted garlic, goat cheese and apple chutney.

 

Note: At the restaurant, the bread is grilled, but it’s just as good when

it’s baked.

 

 

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