Apple Chutney & Goat Cheese Crostini

Homemade Apple Chutney-Goat Cheese Crostini is an appetizer that is great for the cooler weather months and holidays. So many great flavors and textures combined into these small bites.

Homemade apple chutney-goat cheese crostini is an appetizer that is great for the cooler weather months and holidays. So many great flavors and textures combined into these small bites.

As I’ve told you before, I’m partnering with Sister Schubert’s this holiday season to bring you ideas for family entertaining. So today I have a terrific recipe for apple chutney & goat cheese crostini that’s perfect for Christmas Eve, a pre-dinner appetizer, or a party you might be hosting. This is a recipe that Sister Schubert made for us when we visited her home last month, and it uses her pretzel rolls for the crostini.

The apple chutney is a sweet combination of seasonal ingredients, and the texture has a soft bite which goes well with the creaminess of the goat cheese and the crispiness of the crostini. I actually added the jalapeno peppers to the recipe so it would add a little kick to balance out the sweetness. If you like things more spicy just add another one. Make the apple chutney ahead of time so the flavors fully develop, and for easy last minute serving.

Apple Chutney-Goat Cheese Crostini

• 1 cup packed light 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 and diced
• 1 cup golden raisins
• 1 cup chopped, seeded plum tomatoes
• 1 Tablespoon chopped fresh mint
• 2 jalapeno peppers, seeded and diced
• 12 ounces goat cheese
• Sister Schubert’s pretzel rolls

Cook the brown sugar and vinegar in a large heavy saucepan, over medium heat until the sugar dissolves, stirring constantly.

Add the garlic, ginger, cayenne, and cinnamon stick. Simmer for 8 minutes or until the mixture is syrupy and reduces to 1/2 cup.

Stir in the apples and raisins and increase the heat to high. Boil for 10 minutes or until the apples are tender, stirring frequently.

Let cool to room temperature, and discard cinnamon stick.

Stir in tomaoes, mint, and jalapenos, and let sit in refrigerator over night. Serve in a bowl beside the goat cheese and crostini.

For the Crostini, heat pretzel rolls according to directions. Remove and let cool to touch.

Slice rolls into 1/2 inch thick slices and place in a 350 degree oven for about 5 minutes or until crisp.

Let cool and serve with goat cheese and apple-raisin topping.

Sign up for the latest via Email

Follow me: Google+ | Pinterest | Twitter | Instagram

This post is made possible and compensated by Sister Schubert’s. I’m a brand ambassador and all opinions are my own. See how I work with brands here.