Cheddar And Cranberry Chutney Crostini Food
SUNNY'S EASY CRANBERRY AND GOAT CHEESE CROSTINI
Steps:
- In a medium saucepan over medium-high heat, add the cranberries, stock, honey, rosemary, a pinch of salt and a few grinds of pepper and bring to a boil. Simmer for 1 minute, then remove from the heat and let cool in the pan.
- Smear the crostini with the goat cheese, then top with the cooked cranberries.
CHEDDAR AND CRANBERRY CHUTNEY CROSTINI
Steps:
- Preheat the oven to 350.
- Simmer the apple cider, pear, dried cranberries, crystallized ginger, thyme springs, and cider vinegar in small pot for 15 minutes.
- Season with salt and pepper and let cool.
- Stir in walnuts and parsley.
- Line a baking sheet with parchment paper. Place the crostini on the baking sheet and top with a slice cheddar.
- Bake until the cheese has melted. Top with chutney. Garnish with additional parsley.
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- Toast the bread: Preheat the oven to 400 degrees Fahrenheit. Lightly brush both sides of each slice of bread with olive oil and arrange them in a single layer on a baking sheet. Lightly sprinkle the slices with salt. Toast the bread in the oven for 10 to 12 minutes, turning halfway, until the slices are lightly golden on both sides. Set the pan aside to cool.
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- Assemble the crostini: Top each slice of toast with a generous spread of cheese, then cranberry sauce and a light sprinkle of orange zest. Serve.
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