Cranberry Chutney Crostini |
|
 |
Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 24 |
|
Cranberry-topped crostinis look very attractive on a holiday appetizer buffet. Every bite has the perfect balance of sweet, tart and savory flavors.Cheryl Woodson, Liberty, Missouri Ingredients:
1 cup dried cranberries |
1/3 cup chopped sweet red pepper |
1/3 cup white wine vinegar |
1/4 cup packed brown sugar |
3 tablespoons chopped shallots |
1 garlic clove, minced |
1/2 teaspoon crushed red pepper flakes |
1/4 teaspoon salt |
1/4 teaspoon coarsely ground pepper |
1/2 cup water, divided |
1/4 cup chopped walnuts |
24 slices french bread baguette (1/2 inch thick) |
1 package (3 ounces) cream cheese, softened |
3/4 cup crumbled gorgonzola cheese |
minced chives, optional |
Directions:
1. For chutney, in a large saucepan, combine the first nine ingredients. Add 1/4 cup water. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Add walnuts and remaining water; cover and cook for 10-15 minutes or until berries pop and chutney is thickened.
2. Meanwhile, place bread on an ungreased baking sheet. Bake at 350° for 8-10 minutes or until lightly browned. Combine cream cheese and Gorgonzola until smooth. Spread 1-1/2 teaspoons over each bread slice; top each with 1 tablespoon chutney. Sprinkle with chives if desired. Yield: 2 dozen.
|
|