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!

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.

What you need to make this recipe:

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• 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 cheese—use your favorite, though we suggest using a plain goat cheese so the chutney can be the star of this bruschetta

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.

Frequently Asked Questions

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…

Apple Chutney Bruschetta

Cheryl Bennett, Pook’s Pantry

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! 

4.60 from 5 votes

Cook ModePrevent your screen from going dark

Servings 12 servings

Calories 258 kcal

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 35 minutes mins

Cooling Time 1 hour hr

Total Time 1 hour hr 45 minutes mins

Ingredients

  

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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

Get Recipe Ingredients

Equipment

• Citrus juicer
• Zester
• Saucepan (3.5 qt.)
• Wooden spoon

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

Instructions

 

Make the Chutney

• 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).  
• 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.
• 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.
• Remove from heat and let it cool to room temp before storing.

Make the Bruschetta

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

Nutrition

Serving: 1servingCalories: 258kcalCarbohydrates: 42gProtein: 6gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 5gCholesterol: 4mgSodium: 634mgFiber: 2gSugar: 20g

Keyword apple, apple chutney recipe, bruschetta, bruschetta recipe, chutney, fall appetizer, game day appetizer, Tthanksgiving appetizer

Course Appetizers & Starters

Cuisine American

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