Apple Chutney Bruschetta

Toasted bread topped with goat cheese and sweet and sour apple chutney makes this Apple Chutney Bruschetta appetizer the perfect fall nibble. It is quick, easy and full of flavor. This fall-flavored makes a great bite for any seasonal gathering or even an at-home date night!

Prep Time 10

Cook Time 35

Cooling Time 1

Total Time 1 45

Servings servings

Calories 258kcal

Ingredients

Apple Chutney

2 Granny Smith Apples medium; peeled, cored and ¼" diced
1 red onion small; ¼" diced
1 tablespoon fresh ginger minced
2 cloves garlic minced
½ cup apple cider vinegar
½ cup light brown sugar lightly packed
½ cup raisins
¼ cup dried cranberries (can substitute currants or golden raisins)
2 teaspoons kosher salt
½ teaspoon black pepper
2 tablespoons olive oil
½ lemon juiced
½ lemon zested

Bruschetta

1 loaf ficelle or a baguette sliced thinly
2 tablespoons olive oil
4 oz. goat cheese
Apple Chutney recipe above

Instructions

Make the Chutney

In a medium pot, heat olive oil over medium heat. Add red onion and cook until translucent (about 6 minutes). Add ginger and garlic, cook until fragrant (about 3 minutes).
Add vinegar, brown sugar, raisins, cranberries, salt and pepper. Simmer for 20 minutes, stirring occasionally. Add apples and lemon juice/zest (if using) and cook for an additional 10 minutes until apples are soft, but not mushy and falling apart.
Chutney should be fairly thick and not runny. It will thicken a little as it cools, but if you have too much liquid at this point, increase heat to medium high and let it boil for a few minutes to cook off the liquid.
Remove from heat and let it cool to room temp before storing.

Make the Bruschetta

Preheat the oven to 375°F.
Slice the ficelle thin with a serrated knife, and brush with olive oil.
Brush the sliced bread with olive oil. Place on a baking sheet, and toast for 10 minutes.
When the bread has been toasted, remove from the oven.
Smear the bread with goat cheese, then add the chutney on top.
Serve immediately, and enjoy!

Notes

Tips and tricks

Customize the apple chutney to your tastebuds. If you don't like vinegar, add a little less. If you love ginger, add a bit more! The same thing goes for the cranberries and raisins. Also, if you aren’t a fan of goat cheese, swap it out for ricotta or even cream cheese.
How to store and freeze: When the chutney has cooled to room temperature, transfer to an airtight food storage container. Keep in the fridge for 2-3 weeks or in the freezer for up to 3 months.
Easy entertaining tip: Make the chutney in advance, and keep it in the fridge. Make this bruschetta for guests easy on yourself by having the ingredients on hand and simply putting them together!

Nutrition