Kari and Brian Chase of St. Paul, Minnesota say that their neighborhood has a great restaurant: 128 Cafe. The last time they were there they tried a delicious appetizer of crisp bread with roasted garlic, goat cheese and apple chutney.<P>
- add 12 ounces soft fresh goat cheese (such as Montrachet), room temperature
- add 1 cinnamon stick
- add 1 1/2 pounds Granny Smith apples, peeled, cored, cut into -inch pieces (about 4 cups)
- add 1 1/2 teaspoons minced peeled fresh ginger
- add Note: At the restaurant, the bread is grilled, but it’s just as good when it’s baked. 1 cup (packed) golden brown sugar
- add Olive oil
- add 1 cup diced seeded plum tomatoes
- add <a href="/recipes/recipe_views/views/102291">Roasted Garlic</a>
- add 1 cup golden raisins
- add 1/8 teaspoon cayenne pepper
- add 2 garlic cloves, minced
- add 1 tablespoon chopped fresh mint 1 French-bread baguette, cut into1/3-inch-thick slices
- add 3/4 cup rice vinegar
- 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.