Description

This Apple Cranberry Chutney Crostini recipe is a delightful blend of tart cranberries, sweet apples, and warming spices served atop crisp, toasted baguette slices. Perfect as an elegant appetizer or a festive snack, the chutney is cooked on the stovetop to a thick, flavorful consistency and assembled just before serving to keep the crostini crunchy. It can be made up to three days ahead and stored refrigerated, making it an ideal make-ahead dish for holiday gatherings or casual entertaining.

Ingredients

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Chutney Ingredients

2 cups fresh cranberries
2 medium Granny Smith apples, chopped
1 medium yellow onion, finely chopped
1 tbsp fresh ginger, grated
1/2 cup brown sugar
1 tsp ground cinnamon
1/2 cup apple cider vinegar

Crostini Ingredients

Olive oil for drizzling
1 loaf baguette bread, sliced into rounds

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Instructions

Prepare Fruits and Vegetables: Chop the Granny Smith apples and finely chop the yellow onion into small, uniform pieces. This ensures even cooking and a consistent texture in the chutney. This step should take about 5 minutes.
Cook Onions: Heat a drizzle of olive oil in a skillet over medium heat. Add the chopped onions and cook them until they become soft and translucent, which should take around 5 minutes. This forms a flavorful base for the chutney.
Add Cranberries, Apples and Seasonings: Add the fresh cranberries, chopped apples, grated ginger, brown sugar, ground cinnamon, and apple cider vinegar into the skillet with the onions. Stir well to combine all the ingredients. Let the mixture simmer, stirring occasionally, until it thickens and the cranberries burst, about 20 to 25 minutes.
Prepare Crostini: While the chutney is cooking, preheat your oven to 400°F (200°C). Slice the baguette into rounds, brush each slice lightly with olive oil, and place them on a baking sheet. Bake for about 5 minutes or until the bread is golden and crisp.
Assemble and Serve: Once the crostini are toasted and the chutney has thickened, top each warm crostini with a generous spoonful of the apple cranberry chutney. Serve immediately for the best texture and flavor.

Notes

The chutney can be made up to 3 days in advance and stored in the refrigerator. Toast the baguette fresh before serving to maintain crispness.
Use Granny Smith apples for their tartness and firmness, which hold up well during cooking.
Adjust the sweetness by adding more or less brown sugar according to taste.
If you prefer a smoother chutney, you can lightly mash the cranberries as they cook.
For extra flavor, consider adding a pinch of ground cloves or nutmeg.