Best Crostini With Roasted Garlic Goat Cheese And Apple Chutney Recipes

Crostini With Roasted Garlic, Goat Cheese, and Apple Chutney image

Provided by lazyme

Categories Cheese

Time 40m

Yield 8 serving(s)

Number Of Ingredients 14

1 cup golden brown sugar, packed
3/4 cup rice vinegar
2 garlic cloves, minced
1 1/2 teaspoons minced peeled fresh ginger
1/8 teaspoon cayenne pepper
1 cinnamon stick
1 1/2 lbs granny smith apples, peeled, cored, cut into 1-inch pieces (about 4 cups)
1 cup golden raisin
1 cup diced seeded plum tomato
1 tablespoon chopped of fresh mint
1 French baguette, cut into 1/3-inch-thick slices
olive oil
roasted garlic
12 ounces soft fresh goat cheese, room temperature (such as Montrachet)

Steps:

Stir sugar and vinegar in heavy large saucepan over medium heat until sugar dissolves.
Add next 4 ingredients and simmer until mixture is syrupy and reduced to 1/2 cup, about 8 minutes.
Mix in apples and raisins.
Increase heat to high and boil until apples are tender, stirring frequently, about 10 minutes.
Cool to room temperature. (Chutney can be made 3 days ahead; cover and refrigerate.)
Mix in tomatoes and mint.
Preheat oven to 450°F
Arrange baguette slices on baking sheet and brush with olive oil.
Bake until golden and crisp, about 8 minutes.
Spread each toast with roasted garlic; top with goat cheese and chutney.

Nutrition Facts : Calories 311, Fat 9.4, SaturatedFat 6.3, Cholesterol 19.6, Sodium 207.4, Carbohydrate 50.1, Fiber 3.3, Sugar 38.3, Protein 10

CROSTINI WITH ROASTED GARLIC, GOAT CHEESE, APPLE CHUTNEY image

Yield 8

Number Of Ingredients 14

1 c packed golden brown sugar
3/4/ c rice vinegar
2 garlic coves
1 1/2 teasp. minced fresh ginger
1/8 teasp cayenne pepper
1 cinnamon stick
4 c Granny Smith apples, cut in 1 inch pieces
1 c golden raisins
1 c diced plum tomatoes
1 Tablesp. chopped fresh mint
1 French bread baguette, cut into 1/3 inch slices
olive oil
Roasted garlic
8 oz. goat cheese (such as Montrachet) room temperature

Steps:

Stir sugar and vinegar in heavy saucepan over med. heat until sugar dissolves. Add next 4 ingredients and simmer until mixture is syrupy and reduced to 1/2 cup, about 8 minus. Mix in apples and raisins and increase heat to high. Boil until apples are tender stirring frequently, about 10 min. Cool to room temp. (Chutney can be made 3 days ahead, cover and refrigerate) Mix in tomatoes and mint. Preheat oven to 450 Arrange baguette slices on baking sheet and brush with olive oil. Bake until crisp, about 8 min. Spread each toast with roasted garlic, top with goat cheese and chutney. For Roasted garlic: 4 lg heads of garlic. 1/4 c olive oil Preheat oven to 350. Cut top 1/2 inch off heads of garlic to expose cloves. Place garlic in small baking dish. Add oil and sprinkle with salt and pepper; toss to coat. Turn garlic cut side up. Cover tightly with foil. Bake until skins are golden brown and cloves are tender, about 55 minutes. Cool. Squeeze garlic from skins.

Crostini with Roasted Garlic, Goat Cheese and Apple Chutney image

Yield Makes 8 Servings

Number Of Ingredients 15

Note: At the restaurant, the bread is grilled, but it's just as good when it's baked.
1 cup (packed) golden brown sugar
3/4 cup rice vinegar
2 garlic cloves, minced
1 1/2 teaspoons minced peeled fresh ginger
1/8 teaspoon cayenne pepper
1 cinnamon stick
1 1/2 pounds Granny Smith apples, peeled, cored, cut into -inch pieces (about 4 cups)
1 cup golden 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
Roasted Garlic
12 ounces soft fresh goat cheese (such as Montrachet), room temperature

Steps:

Stir sugar and vinegar in heavy large saucepan over medium heat until sugar dissolves. Add next 4 ingredients and simmer until mixture is syrupy and reduced to 1/2 cup, about 8 minutes. Mix in apples and raisins. Increase heat to high and boil until apples are tender, stirring frequently, about 10 minutes. Cool to room temperature. (Chutney can be made 3 days ahead; cover and refrigerate.) Mix in tomatoes and mint.
Preheat oven to 450°F. Arrange baguette slices on baking sheet and brush with olive oil. Bake until golden and crisp, about 8 minutes. Spread each toast with roasted garlic; top with goat cheese and chutney.

Garlic and Cheese Crostini image

Yield Makes 24 hors d'Oeuvres

Number Of Ingredients 6

24 (1/3-inch-thick) baguette slices (from a baguette at least
1/4 cup olive oil, divided
3/4 cup finely grated Pecorino Romano (preferably imported)
5 large garlic cloves, minced
Kosher salt
2 tablespoons finely chopped flat-leaf parsley

Steps:

Preheat oven to 350°F with rack in middle.
Arrange bread slices in 1 layer on a large baking sheet and brush tops with 3 tablespoons oil.
Stir together remaining tablespoon oil, cheese, garlic, 1/4 teaspoon kosher salt, and 1/4 teaspoon pepper in a small bowl. Sprinkle each slice with about 1 teaspoon cheese mixture, mounding it slightly.
Bake until topping just starts to melt, 6 to 8 minutes. Sprinkle with parsley and kosher salt to taste. Serve warm.