Best Crostini With Roasted Garlic Goat Cheese Apple Chutney Recipes

CROSTINI WITH ROASTED GARLIC, GOAT CHEESE, AND APPLE CHUTNEY

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

This appetizer sounds wonderful. I hope to try it soon. From 128 Cafe, St. Paul, Minnesota. Times do not include roasting the garlic.

Provided by lazyme

Categories Cheese

Time 40m

Yield 8 serving(s)

Number Of Ingredients 14

Ingredients

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

ROASTED GARLIC CROSTINI

Roasted Garlic Crostini image

Make and share this Roasted Garlic Crostini recipe from Food.com.

Provided by Derf2440

Categories Spreads

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 6

Ingredients

1 head garlic
2 teaspoons olive oil
1 small sourdough baguette (14 inches, cut in 1/2 inch thick slices)
1 tablespoon pine nuts
2 ounces soft fresh goat cheese, cut in 6 rounds
6 sprigs fresh Italian parsley

Steps:

Trim tip off garlic head to expose cloves; place head on piece of foil.
Drizzle oil over top; wrap in foil.
Bake in 400°F oven until cloves are softened and caramelized, about 1 hour.
Meanwhile, toast baguette slices on baking sheet in 400°F oven until golden, about 8 minutes.
Spread pine nuts on small baking sheet; toast alongside baguette slices until lightly browned, about 5 minutes.
To serve, arrange baguette slices, garlic, pine nuts, goat cheese and parsley on serving plate.
Using small fork, remove 2 roasted cloves from garlic bulb; spread on baguette slice.
Top with goat cheese round, pine nuts and parsley.

Nutrition Facts : Calories 63.4, Fat 4.5, SaturatedFat 1.7, Cholesterol 4.3, Sodium 37.2, Carbohydrate 3.6, Fiber 0.3, Sugar 0.2, Protein 2.6

ROASTED GARLIC CROSTINI WITH ASSORTED TOPPINGS

Roasted Garlic Crostini with Assorted Toppings image

Because its texture is buttery and rich, I like to spread it on crostini. Once you've spread the roasted garlic over your toasts you can choose from a number of toppings.

Provided by Wolfgang Puck

Categories Garlic Appetizer Roast Cocktail Party Oscars Fall Winter

Yield Makes 4 servings

Number Of Ingredients 21

Ingredients

For the roasted garlic:
4 heads garlic
1/4 cup olive oil
For the crostini:
12 slices of baguette or country-style Italian bread, sliced at a 45-degree angle about 1/2 inch thick
1/4 cup extra-virgin olive oil
Pureed garlic from 4 whole roasted heads of garlic (see above)
Assorted topping options:
Shaved Parmesan, dry jack or Gruyère cheese
Fresh, creamy goat cheese, at room temperature
Roasted red bell peppers, home-roasted or bottled, cut into thin strips
Prepared tapenade (black olive and anchovy paste)
Oil-packed sun-dried tomatoes, cut into thin strips
Capers, drained
Roma tomatoes, thinly sliced, or halved, seeded, and diced
Fresh basil leaves, cut into fine julienne strips or left whole
Crushed red pepper flakes
Balsamic vinegar
Thinly sliced prosciutto
Anchovy fillets packed in olive oil, drained
Fresh mozzarella cheese, sliced

Steps:

1. Preheat the oven to 375°F. Put the garlic in a roasting pan and drizzle on the olive oil. Toss to coat thoroughly. Bake for 50 to 60 minutes, or until the garlic bulbs are very tender but not overly brown. Test by carefully giving a bulb a gentle squeeze while protecting your hand with a folded kitchen towel or an oven glove. Remove from the oven and allow to cool.
2. Using a sharp serrated knife, cut each head of garlic crosswise in half, midway between its leaf and root ends, to expose all the cloves inside. Their pulp will be golden brown and as soft as butter. You can squeeze it out of each half by hand or scoop it out with a small spoon or knife. Transfer the roasted garlic to a small bowl, pour in any olive oil from the baking dish, and stir and mash with a fork to form a smooth purée. You'll have 1/3 to 1/2 cup of purée, depending on the size of the garlic heads.
3. To make the Roasted Garlic Crostini, preheat the oven to 375° F. Brush the bread slices with the olive oil and arrange them on a baking sheet. Bake them until golden, 12 to 15 minutes. Remove them from the oven and let them cool to room temperature. Spread the puréed roasted garlic evenly on the tops of the crostini. Top the crostini with any of the options listed above, or make an assortment. Spread some with 1 tablespoon each of goat cheese; then decorate the cheese with strips of roasted bell pepper or a mixture of sun-dried tomato strips and capers, or a smear of tapenade. In place of the goat cheese, top others with diced tomato tossed with some fresh basil, a pinch of crushed red pepper flakes, and a drizzle of balsamic vinegar; with prosciutto and Parmesan cheese; with anchovy fillets and freshly ground black pepper; or with slices of Roma tomato and fresh mozzarella, topped with fresh basil leaves.