Apple Chutney Bruschetta

Toasted bread topped with goat cheese and sweet and sour apple chutney makes this Apple Chutney Bruschetta appetizer the perfect fall nibble. It is quick, easy and full of flavor. This fall-flavored makes a great bite for any seasonal gathering or even an at-home date night!

Love bruschetta and crostini? You’ve got to try Tuna Pesto Crostini and Steak Bruschetta with French Onion Marmalade!

Close up of Apple Chutney Bruschetta, an easy fall appetizer to make for a crowd or an at-home date night

Hi, friends! Today, Cheryl from Pook’s Pantry is taking over TSP. Last December, Cheryl and I were paired up for a cookie exchange. Unsurprisingly, it was a delicious way to meet, and we were fast friends! We’ve been in touch ever since, and when she visited Dallas this past summer, we met up at the Dallas Farmer’s Market. Unsurprisingly, we had a fabulous time, and I look forward to seeing her face again later this year when they are visiting again!

Cheryl and I share an affinity for easy finger foods and serving them at home to guests and our families, too. So today, that’s what she’s bringing to the table. Without further ado, here’s Cheryl! Be sure to swing by her blog to give her some love there, too. – Erin

Greetings, fellow lovers of TSP! My name is Cheryl and I blog about—you guessed it—food over at Pook’s Pantry.

I am honored and tickled pink to be helping out here while Erin is enjoying sweet snuggles and inhaling that new baby smell.

Making a big batch of crostini piled high with tasty toppings is my go-to appetizer. This is something Erin and I have in common. I absolutely love having friends over, and everyone knows if you’re coming to my house, you’ll leave full.

This doesn’t mean that I have to spend all day in front of the stove. I do this already for my job—I’m a private chef—so I like to have casual, easy nibbles when I’m hosting friends.

Why I love this recipe:

Working in the restaurant, we used to make crostini by the tens of dozens, especially around the holidays!

For this particular recipe, I prefer to do the bread in the oven instead of the grill. It’s personal preference, but the grill will impart a smokiness that I don’t want.

Now, if we’re talking fresh mozzarella and perfectly ripe summer tomatoes, then absolutely grill it!

Toasting the bread on a sheet pan for a few minutes is as easy as it gets. A little brush of olive oil and a sprinkle of salt, and you’re in business.

Other easy bites for entertaining: Garlic Herb Cream Cheese Dip | Cucumber Bruschetta (Easy Cucumber Appetizer) | Galia Melon Jamón Skewers | Ricotta Crostini with Grilled Peaches | Caprese Skewers

Need more finger food inspiration? Head over to my Appetizer Recipe Index OR Cheryl’s Appetizer recipes.

Apple Chutney Bruschetta line a white plate, served with glasses of white wine.

What you need to make this recipe:

The Speckled Palate participates in affiliate programs. As an Amazon Associate, I earn a commission from qualifying purchases. Please refer to my disclosure page for more information about these affiliate programs.

  • Medium pot or saucepan
  • Citrus zester
  • Citrus juicer
  • Wooden spoon or rubber spatula
  • Serrated knife
  • Baking sheet

In addition to those tools, you’re going to need some ingredients, too:

  • Granny Smith apples—these are delightful tart green apples, and we’re using them because they aren’t too sweet for our homemade chutney!
  • Red onion—sometimes called purple onion, this is a little sweeter and less pungent than a white or yellow onion
  • Fresh ginger
  • Garlic
  • Apple cider vinegar—not to be confused with apple cider
  • Light brown sugar—this sweetens our apple chutney recipe. You can use dark brown sugar if you have that on hand, too.
  • Raisins
  • Dried cranberries—you can substitute currants or golden raisins if you’ve got those on hand
  • Kosher salt—I use a medium-grain kosher salt. If you have a finer grain salt, consider using a little less so this won’t become too salty.
  • Black pepper
  • Olive oil—we’ll use this in the chutney recipe, as well as to brush the bread before toasting
  • Lemon—for both its juice and zest to add some acidic pops to our chutney
  • Baguette or ficelle—this will be our base for the bruschetta itself. Be sure to slice it thin with a serrated knife.
  • Goat cheeseuse your favorite, though we suggest using a plain goat cheese so the chutney can be the star of this bruschetta
Close up of Apple Chutney Bruschetta, an easy fall appetizer to make for a crowd or an at-home date night

How to make this Apple Chutney recipe

Heat your olive oil over medium heat in your pot.

Cook the aromatics. Add the red onion and cook it until translucent. This should take about 6 minutes. Next, add the ginger and garlic, and cook them until fragrant. This will take about 3 minutes.

Add more ingredients Pour the vinegar into the pot along with the brown sugar, raisins, cranberries, salt and pepper. Simmer the chutney for 20 minutes, stirring occasionally so nothing sticks to the bottom of the pan.

Add the apples, as well as the lemon juice and zest. Cook ’em all for 10 more minutes or until the apples are soft. Keep an eye on them because we don’t want the apples to become mushy or start falling apart.

PRO TIP! Chutney should be fairly thick and not runny. It will thicken 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.

Let it cool. Your apple chutney recipe needs to be at room temperature before you transfer it to a storage container and keep it in the fridge.

How to make Goat Cheese Bruschetta with Apple Chutney

Preheat the oven, and line a baking sheet with parchment paper.

Prepare the bread. Slice it thin—we don’t want bruschetta that’s challenging to eat because it;s too thick—with a serrated knife. Brush it with olive oil on both sides, and place on the prepared baking sheet.

Toast the bread for 10 minutes, or until crisp and golden brown. Remove it from the oven.

Make the bruschetta. Smear the goat cheese onto the warm bread, and top it with chutney.

Serve immediately.

Overhead image of Apple Chutney Bruschetta, served on a white platter

Frequently Asked Questions

What exactly is chutney?

Chutney is a condiment that usually has the consistency of jam. It has both sweet and sour elements to it, most often from sugar and vinegar. It commonly has fruit and also onions to balance out the sweet and savory.
In this apple chutney, I’ve used red onions to balance the green apples, along with brown sugar and vinegar.

I’m a big fan of sweet and sour. It’s all about hitting your tongue with that “zing” of flavor that’s not too sweet, nor too sour, but definitely packs a punch.

If you like sweet and sour, try my Sicilian Eggplant Caponata recipe. It makes a very tasty topping, too!

Why does this Apple Chutney Bruschetta work?

The buttery, crunchy bread is topped with creamy goat cheese and piled high with sweet and sour apple chutney. All of these components work together to give you a delicious bite!

Which vinegar is best for chutney?

Apple cider vinegar works perfectly in this chutney since apples are an ingredient, too! If you’re a chutney fan, be sure to check out Fresh Cranberry Chutney, Loquat Chutney and Cherry Chutney.

What can you do with extra apples?

Making this apple chutney recipe is the perfect use for extra apples. You could also make an Apple Crumble or Vegan Apple Crisp, too!

How long can you keep homemade apple chutney?

This chutney will keep in your fridge for a few weeks easily. You can also freeze it for a few months, too!

Pinterest graphic of Apple Chutney Bruschetta, featuring a close up of the final bruschetta and text

Quick tips and tricks to the best chutney bruschetta

  • Customize the apple chutney to your tastebuds. If you don’t like vinegar, add a little less. If you love ginger, add a bit more! The same thing goes for the cranberries and raisins.
  • Substitutions: If you aren’t a fan of goat cheese, you could certainly swap out ricotta or even cream cheese. If you hate raisins, use the same amount of cranberries in their place.
  • Easy entertaining tip: Make the chutney in advance, and keep it in the fridge. Make this bruschetta for guests easy on yourself by having the ingredients on hand and simply putting them together!
  • How to store and freeze:

Now who’s ready for some fall-flavored bruschetta?

Scroll on down to learn how to make ’em…

Close up of Apple Chutney Bruschetta, an easy fall appetizer to make for a crowd or an at-home date night
Yield: 12 servings

Apple Chutney Bruschetta

Prep Time: 10 minutes
Cook Time: 35 minutes
Cooling Time: 1 hour
Total Time: 1 hour 45 minutes

Toasted bread topped with goat cheese and sweet and sour apple chutney makes this Apple Chutney Bruschetta appetizer the perfect fall nibble. It is quick, easy and full of flavor. This fall-flavored makes a great bite for any seasonal gathering or even an at-home date night! 

Ingredients

Apple Chutney

  • 2 Granny Smith Apples, medium; peeled, cored and ¼" diced
  • 1 red onion, small; ¼" diced
  • 1 tablespoon fresh ginger, minced
  • 2 cloves garlic, minced
  • ½ cup apple cider vinegar
  • ½ cup light brown sugar, lightly packed
  • ½ cup raisins
  • ¼ cup dried cranberries , (can substitute currants or golden raisins)
  • 2 teaspoons kosher salt
  • ½ teaspoon black pepper
  • 2 tablespoons olive oil
  • ½ lemon, juiced
  • ½ lemon, zested

Bruschetta

  • 1 loaf ficelle or a baguette, sliced thinly
  • 2 tablespoons olive oil
  • 4 oz. goat cheese
  • Apple Chutney, recipe above

Instructions

Make the Chutney

  1. In a medium pot, heat olive oil over medium heat. Add red onion and cook until translucent (about 6 minutes). Add ginger and garlic, cook until fragrant (about 3 minutes).  
  2. Add vinegar, brown sugar, raisins, cranberries, salt and pepper. Simmer for 20 minutes, stirring occasionally. Add apples and lemon juice/zest (if using) and cook for an additional 10 minutes until apples are soft, but not mushy and falling apart.
  3. Chutney should be fairly 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 temp before storing.

Make the Bruschetta

  1. Preheat the oven to 375°F.
  2. Slice the ficelle thin with a serrated knife, and brush with olive oil.
  3. Brush the sliced bread with olive oil. Place on a baking sheet, and toast for 10 minutes.
  4. When the bread has been toasted, remove from the oven.
  5. Smear the bread with goat cheese, then add the chutney on top.
  6. Serve immediately, and enjoy!

Notes

Tips and tricks

  • Customize the apple chutney to your tastebuds. If you don't like vinegar, add a little less. If you love ginger, add a bit more! The same thing goes for the cranberries and raisins. Also, if you aren’t a fan of goat cheese, swap it out for ricotta or even cream cheese.
  • How to store and freeze: When the chutney has cooled to room temperature, transfer to an airtight food storage container. Keep in the fridge for 2-3 weeks or in the freezer for up to 3 months.
  • Easy entertaining tip: Make the chutney in advance, and keep it in the fridge. Make this bruschetta for guests easy on yourself by having the ingredients on hand and simply putting them together!

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information:

Yield:

12

Serving Size:

1 serving

Amount Per Serving: Calories: 258Total Fat: 8gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 4mgSodium: 634mgCarbohydrates: 42gFiber: 2gSugar: 20gProtein: 6g

Nutrition facts are an estimate and not guaranteed to be accurate.

How much did you love this recipe?

Follow me on Instagram for more content, and share a photo of your creation with the hashtag #speckledpalate!

Similar Posts

4 Comments

  1. YAY! Thank you so much for letting me host today! So much fun 🙂 Looking forward to seeing you and fam!

    1. You’re so welcome! Thank YOU so much for taking the reins for the post, Cheryl! We love this recipe, and I cannot wait to see you in December!

  2. Loved this! Made it for a party last night and everyone enjoyed this. Some asked for the recipe so I sent them a link to your recipe. Thank you!

    1. Oh, this makes me so happy to hear, Shannon! I’m thrilled that it was a hit at your party and that you shared the recipe with a friend. That’s truly the best. Thank you, Shannon!

Leave a Reply

Your email address will not be published.