BACON, FENNEL & APPLE CHUTNEY

BACON, FENNEL & APPLE CHUTNEY image

Yield 10

Number Of Ingredients 12

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1/2 lb applewood smoked bacon, cut into 1/2" dice
1/2 med onion, cut into 1/2" dice
1 med fennel bulb-halved, cored & cut into 1/2" dice-plus 1 TB chopped fronds
2 thyme sprigs
2 garlic cloves, minced
1 Granny Smith apple-peeled, cored & cut into 1/2" dice
1 tsp ground fennel seeds
1 TB fresh lemon juice
1 tsp finely grated lemon zest
1 tsp sugar
Salt & pepper
30 baguette slices, brushed with olive oil & toasted

Steps:

Heat lg skillet; add bacon & cook over moderate til crisp, about 4 min. Using slotted spoon, transfer to paper towels. Pour off all but 3 TB fat from skillet. Add onion to skillet & cook over moderate til softened, about 3 min. Add fennel, thyme, garlic & apple. Cover & cook over moderately low, stirring occ. til softened, about 8 min. Add fennel seeds & cook, stirring, til fragrant, about 1 min. Stir in lemon juice, zest, sugar & fronds. Remove chutney from heat, season with s&p & let cool to room temp. Discard thyme & serve chutney with toasts.