tangy apple with blue cheese chutney
(1 rating)
If you love a tangy taste; this is for you. If you love the dichotomy of tart and sweet; this is for you. If you love blue cheese, this is for you. Effortless to make and easy to serve, these make for a sophisticated presentation @ parties. Braeburn is my favorite apple; if you cannot find, use a similarly tart/sweet variety. I serve the chutney on Crostini, but you may easily serve on just about anything that you have on hand.
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(1 rating)
yield
serving(s)
prep time
15 Min
cook time
25 Min
method
Stove Top
Ingredients For tangy apple with blue cheese chutney
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2 tspolive oil
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1/4 cshallots, finely chopped
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2 lgbraeburn apples, peeled and chopped
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1 capple cider
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1/4 cgolden raisins
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1 Tbspbrown sugar
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1 Tbspcider vinegar
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1 1/2 tspchopped fresh thyme, divided
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1/4 tspkosher salt
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1/4 tspfreshly ground black/white pepper
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1/2 ccrumbled blue cheese
How To Make tangy apple with blue cheese chutney
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1Heat a small saucepan over medium - high heat. Add oil to pan and swirl to coat. Add shallots and sauté I minute. Add apple and next 4 ingredients (through vinegar); bring to a boil. Reduce heat and simmer, uncovered, for 25 minutes or until apples are tender and most of the liquid has evaporated.
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2Remove from heat; stir in 3/4 tsp. thyme, salt/pepper. Cool to room temperature. Gently stir in blue cheese. Place mixture atop crostini and sprinkle w/ the remaining 3/4 tsp. thyme.
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3SERVING NOTE: You may prepare and refrigerate chutney up to 3 days ahead. Bring to room temperature prior to serving. ANOTHER SERVING OPTION: For a prettier presentation, top crostini w/ chutney and sprinkle the cheese on top, instead of mixing it into the chutney as described in step #2.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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