Apple Blue Cheese Chutney
Ingredients
- 3 tsp Colle Monacesco Italian EVOO*, divided
- 1/4 cup finely chopped shallots
- 2 1/2 cups finely chopped and peeled Braeburn apples (2 large)
- 1 cup apple cider
- 1/4 cup golden raisins
- 2 TBSP brown sugar
- 1 tsp Apple Balsamic Vinegar*
- 1 1/2 tsp chopped fresh thyme, divided
- 1/4 tsp kosher salt
- 1/4 tsp freshly ground black pepper
- 1/2 cup crumbled blue cheese
- sliced baguette
Instructions
- Brush Baguette with 1 TBSP Colle EVOO, brown in broiler on both sides and cooled
- Heat in small saucepan over medium heat, add 2 tsp Colle EVOO, swirl to coat the pan then add the shallots and saute 1 minute
- Add apples and next four ingredients through the balsamic vinegar, bring to a boil
- Reduce heat and simmer uncovered about 15 minutes or until most of the liquid evaporates and apples are tender
- Remove from heat, stir in 3/4 tsp thyme, salt and pepper
- Cool to room temperature
- Top prepared crostini
- Sprinkle blue cheese on top and add the remaining 3/4 tsp tyme
