Chipotle-Mango, Smoked Salmon Crostini

Lisa Mersereau

By
@Lmersereau

Easy, elegant sweet and delicious
Sure to delight any crowd for any occasion.


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Comments:

Prep:

30 Min

Cook:

15 Min

Method:

Bake

Blue Ribbon Recipe

Notes from the Test Kitchen:
Yummers! This spread has quite a kick... and would also be great with chicken or fish.

Ingredients

1
loaf baguette style french bread
1 pkg
whipped cream cheese
1 jar(s)
chipolte-mango jelly (see recipe)
6 oz
salmon, smoked

CHIPOLTE MANGO JELLY

3 c
fresh diced mango's (i use the fresh jars found in the produce section)
1 can(s)
12 oz can chipolte peppers in adobo sauce
2 c
apple cider vinegar
6 c
sugar
1 pkg
liquid fruit pectin 6 oz both pouches

Directions Step-By-Step

1
preheat oven to 350.
2
Cut baguette into 1/2 slices at a slight diagonal.
Put slices on un-greased cookie sheet.
Bake in oven for 10=15 minutes until lightly toasted.
3
Remove form oven and let cool.
4
Spread cream cheese on slices of bread.
5
Put teaspoon of Chipolte Mango jelly on top of Cream Cheese.
6
Top each slice with a thin slice of smoked Salmon. These are great with or with out the smoked salmon.
7
Serve and enjoy.
8
Directions for Chipolte Mango Jelly.
1) Prepare jars and lids as directed.
2) Put 3 cups mango and 1 12 oz can of drained chipolte peppers in food processor and puree
3) In 6 quart pan add 2C apple cider vinegar and sugar stir over med heat until sugar is dissolved.
4)Add mango-pepper mixture and bring to a rolling boil for ten minutes
5) Let cool for 10 minutes
6) Add both pouches of liquid pectin and bring to a boil for five minutes.
7) Ladle Into jars and finish processing.
***PLEASE NOTE JELLY SHOULD BE MADE at least 24 hours in advance so it will finish thickening)

About this Recipe