Goat Cheese Crostini with Apple Chutney
Elevate your goat cheese crostini with homemade apple chutney on top for a sweet, tangy and spicy appetizer. The combination of flavors and textures is a crowd pleaser for fall gatherings, holiday parties, and ladies night.
This is an easy make-ahead party appetizer so the hostess is stress-free.
Serve it as a rustic dish or part of a crostini bar and let guests make their own. Put the chutney in a bowl with a spoon, place goat cheese on a board with a knife, and pile up crostini in a basket.
It travels well so make it for potluck parties or tailgate parties.
Ingredients
I was fortunate to work with Sister Schubert and visit her in her home. This is the recipe she made for us! She used her pretzel rolls for the crostini, but you can simply use a sliced French baguette. Here’s what you’ll need.
For Crostini
- French baguette
- Goat cheese
Fresh Produce
- Garlic cloves
- Fresh ginger
- Granny Smith apples
- Plum tomatoes
- Fresh mint
- Jalapeno peppers
Pantry Staples
- Light brown sugar
- Rice vinegar
- Cayenne pepper
- Cinnamon stick
- Golden raisins
How to Make It
See full instructions in the card below.
- Slice the bread into 30 equal slices and place on a baking sheet. Cook in the oven for about 5 minutes to crisp it up.
- Chop the ingredients for the chutney.
- Cook the chutney on the stovetop in a large heavy saucepan.
- Let it cool completely, and refrigerator over night.
What do you use apple chutney for?
This chutney is great served with pork tenderloin for a dinner party menu.
You can make mini party sandwiches with it. It would be good on pork sliders with Hawaiian rolls.
Serve it on goat cheese crostini appetizers like I did here. It’s good option for room temperature appetizers.
More Crostini Recipes
- Cuban appetizer crostini
- Cheese and bacon crostini
- Ham and cheese crostini
- Artichoke & chicken crostini
Making apple chutney from scratch is really quite simple, and it’s fantastic on goat cheese crostini. You can make it in the fall at the peak of apple season, and serve it for holiday entertaining, family gatherings and cocktail parties.
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Goat Cheese Crostini with Apple Chutney Recipe
Top simple goat cheese crostini with delicious homemade apple chutney with golden raisins, chopped tomatoes, and jalapeno peppers. A sweet and spicy topping for meat too!
Ingredients
- 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
- 1 French baguette
Instructions
- 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 tomatoes, 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 baguette into 30 slices between 1/4 and 1/2-inch thick, and place on a sheet pan. Cook in a preheated oven at 350 degree for about 5 minutes or until crisp.
- Let cool and serve with goat cheese and apple-raisin chutney on top.
Notes
Chutney recipe makes about 3 cups. Use half for appetizers and save the other half to serve with pork or chicken dishes.
