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Apple Blue Cheese Chutney

Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Appetizer
Servings 8

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