Chipotle-Mango, Smoked Salmon Crostini
By
Lisa Mersereau
@Lmersereau
1
Easy, elegant sweet and delicious
Sure to delight any crowd for any occasion.
Sure to delight any crowd for any occasion.
Blue Ribbon Recipe
Yummers! This spread has quite a kick... and would also be great with chicken or fish.
Ingredients
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1loaf baguette style french bread
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1 pkgwhipped cream cheese
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1 jar(s)chipolte-mango jelly (see recipe)
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6 ozsalmon, smoked
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CHIPOLTE MANGO JELLY
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3 cfresh diced mango's (i use the fresh jars found in the produce section)
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1 can(s)12 oz can chipolte peppers in adobo sauce
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2 capple cider vinegar
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6 csugar
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1 pkgliquid fruit pectin 6 oz both pouches
How to Make Chipotle-Mango, Smoked Salmon Crostini
- preheat oven to 350.
- 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. - Remove form oven and let cool.
- Spread cream cheese on slices of bread.
- Put teaspoon of Chipolte Mango jelly on top of Cream Cheese.
- Top each slice with a thin slice of smoked Salmon. These are great with or with out the smoked salmon.
- Serve and enjoy.
- 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)
