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!
2Granny Smith Apples, medium; peeled, cored and ¼-inch diced
1red onion, small; ¼-inch diced
1tablespoonfresh ginger, minced
2clovesgarlic, minced
1/2cupapple cider vinegar
1/2cuplight brown sugar, lightly packed
1/2cupraisins
1/4cupdried cranberries (can substitute currants or golden raisins)
2teaspoonskosher salt
1/2teaspoonblack pepper
2tablespoonsolive oil
1/2lemon, juiced
1/2lemon, zested
Bruschetta
1loafficelle(or a baguette), sliced thinly
2tablespoonsolive oil
4oz.goat cheese
Apple Chutney, recipe above
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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.