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Crostini with Apple Pear Chutney,Goat Cheese and Roasted Garlic

posted Oct 5, 2011, 4:23 PM by JustBenke   [ updated Oct 9, 2011, 8:44 PM ]
The apple pear chutney is also wonderful on French toast or on the French toast soufflé. 

Janene Ottaiano


Serves 6-8

Goat cheese can be plain or herbed


Apple/Pear Chutney:

2 firm Bartlett pears

2 Granny Smith apples

1 cup golden raisins

1/3 cup unseasoned rice vinegar

1/3 cup sugar

1 tablespoon finely chopped fresh ginger

1 1/4 teaspoons mustard seeds

1/2 teaspoon cinnamon


Halve and core pears and apples.  Cut 2 pear halves and 2 apple haves into 1/4-inch-thick slices and chop remaining pears and apples.


In a saucepan, combine sliced and chopped pears and apples with remaining ingredients and bring to a simmer, stirring gently.  Simmer chutney, uncovered, stirring frequently, until fruit is just tender, 25 to 30 minutes.  Cool.  Chutney may be made 1 day ahead and chilled, covered.  Serve chutney chilled or at room temperature.

Roasted Garlic:

4 large heads of garlic

1/4 cup olive oil (or less)

Salt and pepper


Preheat oven to 350º.  Cut top 1/4 inch off of heads of garlic to expose cloves.  Place garlic on a square of aluminum foil.  Add oil and sprinkle with salt and pepper; toss to coat.  Turn garlic cut side up.  Enclose garlic in the foil and put in small baking dish.  Bake until garlic skins are golden brown and cloves are soft, about 55 minutes.  Cool.  Squeeze garlic cloves from skins.





1 French style baguette

olive oil


Slice baguette into 1/4” slices.  Brush with olive oil.  Bake in a 350º oven for 8 minutes, flipping half way through, until beginning to turn a golden color.





Slather crostini with goat cheese.  Top with a smear of roasted garlic and a tablespoon of chutney.  Serve.



Thanks Janene