Apple Chutney On Curry Toast Food
APPLE CHUTNEY ON CURRY TOAST
From the Milwaukee Journal food section. Chutney can be made 1 day in advance and refrigerated, bring to room temperature before serving.
Provided by brianh_ssllc
Categories < 30 Mins
Time 24m
Yield 14 baguettes, 6-7 serving(s)
Number Of Ingredients 15
Steps:
- Halve and core the unpeeled apples, then dice into 1/2-inch pieces and set aside.
- Heat 2 tsp of oil in skillet over medium-high heat. Add onion and saute', stirring, until translucent, about 4 minutes. Add garlic and saute and stir 1 minute more.
- Add remaining 1 tsp of oil and diced apples to skillet. Saute', stirring frequently, until apples are translucent and lightly browned, 5 to 6 minutes. Add ginger, coriander, mustard, cinnamon, cayenne and brown sugar, and stir until the sugar starts to melt. Add vinegar and bring to a simmer. Cook, stirring frequently until mixture is thick and liquids are syrupy, 10 to 12 minutes. Remove chutney from heat and cool.
- Preheat oven to 350 degrees.
- Whisk together 1/4 cup olive oil and curry powder, and brush each baguette slice on one side with the mixture. Place toasts, oiled side up, on a baking sheet and bake on center rack of oven until just slightly crisp, about 6 minutes.
- Spoon some chutney on top of each piece of toast. Using a vegetable peeler, shave thin slices of cheddar to garnish each piece of toast.
Nutrition Facts : Calories 685.5, Fat 20.6, SaturatedFat 3.2, Sodium 922.2, Carbohydrate 111.5, Fiber 6.4, Sugar 29.9, Protein 13.7
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