Crostini With Roasted Garlic Goat Cheese Apple Chutney Recipes

CROSTINI WITH ROASTED GARLIC, GOAT CHEESE, AND APPLE CHUTNEY

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.

CROSTINI WITH ROASTED GARLIC, GOAT CHEESE, APPLE CHUTNEY

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.

ROASTED WHOLE GARLIC CROSTINI

Steps:

• Preheat oven to 400 degrees F.
• Slice 1/2-inch off the pointed end of the garlic bulb to expose each clove. Place garlic on aluminum foil. Pour 1 teaspoon of olive oil over the top of each bulb and let it sink into the cloves.
• Wrap foil around garlic bulbs and bake for approximately 1 hour, or until exposed cloves are golden brown.
• In a dry saute pan over medium-high heat, toast pine nuts for approximately 5 minutes, or until golden brown.
• Toast baguette slices in oven or toaster oven.
• To serve, place garlic, cheese, pine nuts and parsley on a serving plate along side crostinis. Instruct guests to extract individual garlic cloves from bulb with a small fork, spread on toast, and top with goat cheese, pine nuts and parsley leaves.

CROSTINI WITH ROASTED GARLIC, GOAT CHEESE AND APPLE CHUTNEY

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.

WHIPPED GOAT CHEESE CROSTINI WITH BALSAMIC-ROASTED GRAPES

Steps:

• Position racks in the upper and lower thirds of the oven and preheat to 450 degrees F. Grease a rimmed baking sheet with olive oil and set aside for the crostini.
• Toss together the grapes and the 2 tablespoons of the olive oil on another rimmed baking sheet; season with kosher salt and pepper. Top with the sprigs of thyme. Roast on the upper oven rack until the grapes blister, 10 to 15 minutes.
• Meanwhile, whisk to combine the 1/4 cup olive oil with half of the chopped thyme, half of the garlic, a pinch of kosher salt and a few grinds pepper in a small bowl. Brush onto the tops of the baguette slices and place on the oiled baking sheet. While the grapes roast, bake the baguette slices on the lower oven rack for 5 minutes.
• Combine the goat cheese with the lemon zest, honey, remaining 1/2 teaspoon chopped thyme and grated garlic and a few grinds pepper in a food processor. Process until well combined, about 1 minute. Stream in the heavy cream with the machine running and process until the goat cheese is aerated and fluffy, 1 to 2 minutes. Taste and adjust the seasoning with kosher salt and pepper.
• Remove the grapes and bread from the oven and set the oven to broil. Flip the crostini. Remove and discard the sprigs of thyme from the grapes and carefully toss the grapes with the balsamic vinegar. Return the grapes to the upper oven rack and the crostini to the lower rack and broil until the grapes are caramelized and the bread is toasted, about 5 minutes -- watch closely, as broilers vary.
• To plate, spread the whipped goat cheese in a shallow bowl, top with the grapes and drizzle with any juices from the baking sheet. Sprinkle with flaky sea salt, thyme leaves and pepper. Place on a platter with the crostini and enjoy.

CARAMELIZED ONION AND GOAT CHEESE CROSTINI

Steps:

• In 12-inch nonstick skillet, heat oil over medium-high heat. Stir in onions; cook uncovered 10 minutes, stirring every 3 to 4 minutes.
• Reduce heat to medium-low. Stir in salt, brown sugar, and vinegar. Cook 30 to 35 minutes longer, stirring every 5 minutes, until onions are deep golden brown (onions will shrink during cooking). Cool slightly.
• Heat oven to 325°F. Place bread slices on ungreased cookie sheet; spray lightly with non-stick cooking spray. Bake 6 to 9 minutes or until crispy.
• Meanwhile, in small bowl, combine goat cheese and cream cheese; blending until smooth; set aside.
• Place 1 teaspoon caramelized onions onto each bread slice; top with 1 rounded teaspoon cheese mixture. Sprinkle with herbs.

GOAT CHEESE CROSTINI

Steps:

• In a small bowl, combine cheese and rosemary; spoon over toast slices. Drizzle with honey; sprinkle with almonds.

ROASTED GARLIC CROSTINI

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.

ROASTED PUMPKIN AND GOAT CHEESE CROSTINI

Steps:

• Preheat the oven to 400 degrees F (200 degrees C) and line a baking sheet with parchment paper.
• Pile the diced pumpkin on the prepared baking sheet. Drizzle with 1 tablespoon oil and toss with your hands to lightly coat. Spread evenly and sprinkle with sage, salt, and pepper.
• Bake in the preheated oven until tender, about 20 minutes.
• Meanwhile, melt butter in a medium frying pan over medium heat. Add leek and cook until softened and beginning to caramelize, 5 to 7 minutes. Remove roasted pumpkin from the oven, add to the pan, and stir to combine.
• Preheat an outdoor grill for high heat and lightly oil the grate.
• Slice the baguette at an angle into 1/2-inch slices. Brush 1 side of each slice with remaining oil.
• Cook on the preheated grill until lightly browned, about 1 1/2 minutes per side.
• Remove from the grill and rub the garlic clove over the oiled side of each baguette slice 3 to 4 times. Spread goat cheese over each slice and top with a spoonful of the pumpkin-leek mixture. Drizzle lightly with balsamic glaze and serve immediately.