Crostini With Roasted Garlic Goat Cheese And Apple Chutney Recipes

ROASTED GARLIC CROSTINI WITH ASSORTED TOPPINGS

Steps:

• 1. Preheat the oven to 375°F. Put the garlic in a roasting pan and drizzle on the olive oil. Toss to coat thoroughly. Bake for 50 to 60 minutes, or until the garlic bulbs are very tender but not overly brown. Test by carefully giving a bulb a gentle squeeze while protecting your hand with a folded kitchen towel or an oven glove. Remove from the oven and allow to cool.
• 2. Using a sharp serrated knife, cut each head of garlic crosswise in half, midway between its leaf and root ends, to expose all the cloves inside. Their pulp will be golden brown and as soft as butter. You can squeeze it out of each half by hand or scoop it out with a small spoon or knife. Transfer the roasted garlic to a small bowl, pour in any olive oil from the baking dish, and stir and mash with a fork to form a smooth purée. You'll have 1/3 to 1/2 cup of purée, depending on the size of the garlic heads.
• 3. To make the Roasted Garlic Crostini, preheat the oven to 375° F. Brush the bread slices with the olive oil and arrange them on a baking sheet. Bake them until golden, 12 to 15 minutes. Remove them from the oven and let them cool to room temperature. Spread the puréed roasted garlic evenly on the tops of the crostini. Top the crostini with any of the options listed above, or make an assortment. Spread some with 1 tablespoon each of goat cheese; then decorate the cheese with strips of roasted bell pepper or a mixture of sun-dried tomato strips and capers, or a smear of tapenade. In place of the goat cheese, top others with diced tomato tossed with some fresh basil, a pinch of crushed red pepper flakes, and a drizzle of balsamic vinegar; with prosciutto and Parmesan cheese; with anchovy fillets and freshly ground black pepper; or with slices of Roma tomato and fresh mozzarella, topped with fresh basil leaves.

CROSTINI WITH ROASTED GARLIC, GOAT CHEESE, AND APPLE CHUTNEY

Steps:

• Stir sugar and vinegar in heavy large saucepan over medium heat until sugar dissolves.
• Add next 4 ingredients and simmer until mixture is syrupy and reduced to 1/2 cup, about 8 minutes.
• Mix in apples and raisins.
• Increase heat to high and boil until apples are tender, stirring frequently, about 10 minutes.
• Cool to room temperature. (Chutney can be made 3 days ahead; cover and refrigerate.)
• Mix in tomatoes and mint.
• Preheat oven to 450°F
• Arrange baguette slices on baking sheet and brush with olive oil.
• Bake until golden and crisp, about 8 minutes.
• Spread each toast with roasted garlic; top with goat cheese and chutney.

CROSTINI WITH ROASTED GARLIC, GOAT CHEESE AND APPLE CHUTNEY

Steps:

• Stir sugar and vinegar in heavy large saucepan over medium heat until sugar dissolves. Add next 4 ingredients and simmer until mixture is syrupy and reduced to 1/2 cup, about 8 minutes. Mix in apples and raisins. Increase heat to high and boil until apples are tender, stirring frequently, about 10 minutes. Cool to room temperature. (Chutney can be made 3 days ahead; cover and refrigerate.) Mix in tomatoes and mint.
• Preheat oven to 450°F. Arrange baguette slices on baking sheet and brush with olive oil. Bake until golden and crisp, about 8 minutes. Spread each toast with roasted garlic; top with goat cheese and chutney.

CROSTINI WITH ROASTED GARLIC, GOAT CHEESE, APPLE CHUTNEY

Steps:

• Stir sugar and vinegar in heavy saucepan over med. heat until sugar dissolves. Add next 4 ingredients and simmer until mixture is syrupy and reduced to 1/2 cup, about 8 minus. Mix in apples and raisins and increase heat to high. Boil until apples are tender stirring frequently, about 10 min. Cool to room temp. (Chutney can be made 3 days ahead, cover and refrigerate) Mix in tomatoes and mint. Preheat oven to 450 Arrange baguette slices on baking sheet and brush with olive oil. Bake until crisp, about 8 min. Spread each toast with roasted garlic, top with goat cheese and chutney. For Roasted garlic: 4 lg heads of garlic. 1/4 c olive oil Preheat oven to 350. Cut top 1/2 inch off heads of garlic to expose cloves. Place garlic in small baking dish. Add oil and sprinkle with salt and pepper; toss to coat. Turn garlic cut side up. Cover tightly with foil. Bake until skins are golden brown and cloves are tender, about 55 minutes. Cool. Squeeze garlic from skins.