Crostini with Roasted Garlic, Goat Cheese, and Apple Chutney paired with Grace Rosé
Golden Brown Sugar (1 cup)
Rice Vinegar (3/4 cup)
Garlic (2 cloves, minced)
Fresh Ginger (1.5 teaspoons, peeled & minced)
Cayenne Pepper (1/8 teaspoon)
Cinnamon Stick (1)
Granny Smith Apples (1.5 lbs., peeled, cored & cut into pieces, about 4 cups)
Golden Raisins (1 cup)
Plum Tomatoes (1 cup, diced)
Fresh Mint (1 tablespoon, chopped)
French-bread Baguette (1, cut into 1/3-inch thick slices, grilled)
Fresh Goat Cheese (12 oz., soft, room temperature)
For the Baguette...
Preheat the oven to 450°F.
Arrange the baguette slices on a baking sheet and brush with olive oil.
Bake for about 8 minutes, or until golden and crisp.
For the Chutney...
Stir the brown sugar and vinegar in a heavy, large saucepan over medium heat until the sugar dissolves.
Add the garlic cloves, ginger, cayenne pepper, and cinnamon stick. Simmer for about 8 minutes, or until the mixture is syrupy and reduced to 1/2 cup.
Mix in the apples and raisins. Increase the heat to high and boil for about 10 minutes stirring frequently, or until the apples are tender.
Cool to room temperature.
Mix in the tomatoes and mint.
Assemble the Crostini...
Spread each baguette toast with roasted garlic.
Top with fresh goat cheese and Chutney.
Serve with our Grace Rosé!