Goat Cheese Chutney Spread Recipes

GOAT CHEESE, CRANBERRY CHUTNEY AND TOASTED WALNUT ENVELOPES

Steps:

• 1. Heat the oven to 400 degrees F. Unfold the pastry sheet on a lightly floured surface. Cut the pastry sheet into 25 (about 2-inch) squares.
• 2. Spoon about 2 teaspoons cheese in the center of each pastry square. Top each with about 1/2 teaspoon chutney and about 1/2 teaspoon walnuts. Brush 2 opposite pastry corners with water. Fold the pastry corners up over the filling and overlap slightly at the top, forming an open-ended "envelope", and press to seal. Place the filled pastries onto 2 baking sheets.
• 3. Bake for 15 minutes or until the pastries are golden brown. Sprinkle the pastries with the thyme before serving, if desired.

CHERRY AND GOAT CHEESE BRUSCHETTA

Steps:

• On a rimmed baking sheet, toss cherries with olive oil and a few fresh thyme sprigs; lightly season with salt. Bake at 425 degrees until the juices begin to caramelize, about 17 minutes.
• Spread goat cheese among slices of toasted rustic bread. Spoon on the fruit and serve.

GOAT CHEESE & CHUTNEY APPETIZER

Steps:

• Place goat cheese log on decorative plate.
• Spoon over chutney.
• Serve with crackers.

GOAT CHEESE SQUARES WITH RASPBERRY CHILE CHUTNEY

Steps:

• Heat the olive oil in a large heavy saucepan over medium-high heat. Add the onion and cook until translucent, about 5 minutes. Add the garlic and cook for 30 seconds until aromatic. Add the chicken broth, bell pepper, honey, ginger, vinegar, and chipotle chile, and bring to a boil. Reduce the heat to medium-low and simmer until the sauce thickens, about 2 1/2 hours. Add the raspberries and cook, stirring occasionally, for 15 minutes. Remove the pan from the heat and let the chutney cool slightly. Stir in the cilantro and season with salt and black pepper, to taste. (Chutney can be prepared 3 days in advance. Cool and store in the refrigerator).
• Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
• On a lightly floured surface, roll the puff pastry into a 12-inch square. Cut the pastry into 2 to 3-inch squares. Put the squares on the prepared baking sheet. Using a small cookie cutter score a circle in the center of each square or using a paring knife, score a 1/2-inch border around the edge of each square. Bake the squares until puffed and golden, about 12 minutes.
• Remove the scored, top section of the cooked pastry and fill with some of the goat cheese. Spoon a generous dollop of the chipotle-raspberry chutney on top of the goat cheese. Arrange on a serving platter and serve.

CHUTNEY-TOPPED CREAM CHEESE SPREAD

Steps:

• In a small bowl, beat cream cheese until smooth; stir in green onions. Spread into a shallow serving dish., Top with chutney; sprinkle with peanuts. Serve with crackers.

MELTING GOAT'S CHEESE & CHUTNEY TARTS

Steps:

• Make the chutney first. Heat the oil in a large pan, then soften the onion for 5 mins. Turn up the heat, then add the rest of the ingredients. Bring to the boil, then simmer for 10 mins until tender and sticky. Leave to cool, then season to taste. Will keep in the fridge for up to 1 week.
• Cut the pastry into 8 triangles, lift onto a baking sheet, then spread a little of the chutney over the middle of each. Top with a couple of cheese slices and a scattering of thyme. Brush the edges of the pastry with beaten egg, then chill until ready to bake. Can be prepared and chilled up to 1 day ahead.
• Heat oven to 200C/fan 180C/gas 6. Bake for 20 mins or until dark golden and crisp underneath. Whisk together 1 tbsp oil and 1 tsp vinegar with the mustard and seasoning, then dress the salad leaves. Serve the tarts with the salad and a spoonful more chutney on the side.

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.

GOAT CHEESE CHUTNEY SPREAD

Steps:

• Blend cheeses together in a mixer until smooth.
• Add contents of chutney or jelly.
• Blend till smooth.
• Serve with water crackers or sliced baguette.