CHIPOTLE-MANGO, SMOKED SALMON CROSTINI

Chipotle-Mango, Smoked Salmon Crostini image

Provided by Lisa Mersereau

Time 45m

Number Of Ingredients 10

1 loaf baguette style french bread
1 pkg whipped cream cheese
1 jar(s) chipolte-mango jelly (see recipe)
6 oz salmon, smoked
CHIPOLTE MANGO JELLY
3 c fresh diced mango's (i use the fresh jars found in the produce section)
1 can(s) 12 oz can chipolte peppers in adobo sauce
2 c apple cider vinegar
6 c sugar
1 pkg liquid fruit pectin 6 oz both pouches

Steps:

1. preheat oven to 350.
2. Cut baguette into 1/2 slices at a slight diagonal. Put slices on un-greased cookie sheet. Bake in oven for 10=15 minutes until lightly toasted.
3. Remove form oven and let cool.
4. Spread cream cheese on slices of bread.
5. Put teaspoon of Chipolte Mango jelly on top of Cream Cheese.
6. Top each slice with a thin slice of smoked Salmon. These are great with or with out the smoked salmon.
7. Serve and enjoy.
8. Directions for Chipolte Mango Jelly. 1) Prepare jars and lids as directed. 2) Put 3 cups mango and 1 12 oz can of drained chipolte peppers in food processor and puree 3) In 6 quart pan add 2C apple cider vinegar and sugar stir over med heat until sugar is dissolved. 4)Add mango-pepper mixture and bring to a rolling boil for ten minutes 5) Let cool for 10 minutes 6) Add both pouches of liquid pectin and bring to a boil for five minutes. 7) Ladle Into jars and finish processing. ***PLEASE NOTE JELLY SHOULD BE MADE at least 24 hours in advance so it will finish thickening)