Tuesday, October 5, 2010

Apples, apples everywhere...

This past weekend we went up to Michigan to one of Auden's friends house to go apple picking. Not only did the kids have fun but we brought back a huge bag of apples. After making a huge pot of apple sauce, I was looking for something else to do with the apples. I came across this and thought it looked great.

I made a few tweeks but basically followed the recipe, and it was a hit.

Crostini with apple chutney and goat cheese
3/4 cup (packed) golden brown sugar
3/4 cup rice vinegar
2 garlic cloves, minced
1 1/2 teaspoons minced peeled fresh ginger
5 allspice berries
1 cinnamon stick
5 cloves
1/4 tsp nutmeg
1 1/2 pounds Granny Smith apples, peeled, cored, cut into -inch pieces (about 4 cups)
1 cup 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
head garlic

goat cheese

Mix the vinegar and sugar in a large pot. Cook over medium until the sugar dissolves.

Add in the spices and garlic and ginger and cook over medium heat until reduced, about 10 minutes.

Add the apple and raisins and cook another 10 minutes over medium until cooked but not mushy.

To roast the garlic, remove the skin and place the cloves in an oven safe container. Cover with oil and bake in a 350 oven for about 40 minutes until the garlic is soft and golden brown.

After the chutney has cooled, add the tomato and mint (I used dried).

To serve, toast the bread then spread with some cheese and a clove of the soft garlic then top with the chutney.

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