CROSTTNI WITH ROASTED GARLIC, GOAT CHEESE AND APPLE CHUTNEY

Makes 8 servings

Dalena Bressler

ingredients

1 cup (packed) golden brown sugar
3/4 cup rice vinegar
2 garlic cloves, minced
1 1/2 teaspoons minced peeled fresh ginger
1/8 teaspoon cayenne pepper
1 cinnamon stick
1 1/2 pounds Granny Smith apples, peeled, cored, cut into 1/4-inch pieces (about 4 cups)
1 cup golden raisins
1 cup diced seeded plum tomatoes
1 tablespoon chopped fresh mint
1 French-bread baguette, cut into 1/3-inch-thick slices
Olive oil
Roasted Garlic (see recipe)
12 ounces soft fresh goat cheese (such as Montrachet), room temperature

1
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 frequentlyç about 10 minutes. Cool to room temperature. (Chutney can be made 3 days ahead; cover and refrigerate.) Mix in tomatoes and mint.
2
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’.