crostini with roasted garlic, goat cheese and apple chutney

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Servs: 8

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>

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  • 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&#8217;s just as good when it&#8217;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


  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 frequently, 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.

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