Crostini with Roasted Garlic, Goat Cheese and Apple Chutney
- Preparing Time: -
- Total Time: -
- Served Person: Makes 8 Servings
- 1/8 teaspoon cayenne pepper
- olive oil
- 1 tablespoon chopped fresh mint
- 1 cinnamon stick
- 1 cup golden raisins
- 3/4 cup rice vinegar
- 1 cup (packed) golden brown sugar
- roasted garlic
- 2 garlic cloves, minced
- Carbohydrate 74 g(25%)
- Cholesterol 20 mg(7%)
- Fat 14 g(21%)
- Fiber 4 g(18%)
- Protein 13 g(26%)
- Saturated Fat 7 g(35%)
- Sodium 434 mg(18%)
- Calories 464
Preparation 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.
Preparation 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.
