Easy Apple Bruschetta Recipe
Apple Bruschetta – Toasted bread topped with goat cheese and sweet and sour apple chutney make this appetizer the perfect fall nibble. It is quick, easy and full of flavor. A great bite for any gathering or even date night at home!
Apple chutney bruschetta has quickly become our favorite fall appetizer. Made with fresh apples and dried fruit, this chutney is good on everything from crostini to baked chicken or a pork roast.
The first time I made this, we could not stop eating it.
I figured four pieces per person was plenty, and under normal circumstances, it is, but what happened next was like watching the cookie monster eat with crumbs flying everywhere.
Apple bruschetta
Making a big batch of crostini piled high with tasty toppings is my go to appetizer.
I absolutely love having friends over, and everyone knows if you’re coming to my house, you’ll leave full.
This doesn’t mean that I have to spend all day in front of the stove.
I do this already for my job, so I like to have casual, easy nibbles when I’m hosting friends.
What exactly is a chutney?
A chutney is a condiment that usually has the consistency of jam. It has both sweet and sour elements to it, most often sugar and vinegar.
Often, it has fruit and also onions to balance out the sweet and savory.
In this apple chutney, I’ve used red onions to balance the green apples along with brown sugar and vinegar. I’m a big fan of sweet and sour.
It’s all about hitting your tongue with that “zing” of flavor that’s not too sweet, nor too sour but definitely packs a punch. If you like sweet and sour, try my Sicilian Eggplant Caponata recipe. It too, makes a very tasty topping!
For this particular recipe, I prefer to do the bread in the oven instead of the grill. It’s personal preference, but the grill will impart a smokiness that I don’t want.
Toasting the bread on a sheet pan for a few minutes is as easy as it gets. A little brush of olive oil and a sprinkle of salt and you’re in business.
Date night appetizers
Date night at home is a thing. We like going out as much as anyone, but that isn’t always an option.
Making a few easy date night appetizers is a great way to have a special evening without leaving the house. Here are a few more of our favorites:
• Mushroom, olive and feta stuffed phyllo
• Melon bruschetta with honey ricotta
• Lobster chips with saffron aioli
• Apple Cider Bourbon Cocktail
Why this recipe works
The buttery, crunchy bread is topped with creamy goat cheese and piled high with sweet and sour apple chutney.
All of these components work together to give you a delicious bite!
If you aren’t a fan of goat cheese, you could certainly swap out ricotta or even cream cheese. Do you hate raisins? Leave them out and double the dried cranberries!
What do I need to make apple chutney bruschetta?
- Serrated bread knife
- Chef’s knife
- Citrus zester
- Measuring Cups and Spoons
- Pepper Grinder
- Heavy-Duty sheet pan – thin sheet pans may warp in high temps, this will not!
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Apple Chutney Bruschetta
Equipment
Ingredients
Apple Chutney
- 2 medium granny smith apples peeled, cored and ¼-inch diced
- 1 small red onion ¼-inch diced
- 1 tablespoon fresh ginger minced
- 2 cloves garlic minced
- ½ cup apple cider vinegar
- ½ cup light brown sugar lightly packed
- ½ cup raisins
- ¼ cup dried cranberries can substitute currants or golden raisins
- 2 tsp kosher salt
- ½ tsp black pepper
- 2 tablespoons olive oil
- 1/2 lemon zest and juice, optional
Crostini
- 1 ficelle or baguette thinly sliced
- 2 tbsp olive oil
- 4 ounces goat cheese
Instructions
Make bruschetta:
- In a medium pot, heat olive oil over medium heat. Add red onion and cook until translucent (about 6 minutes). Add ginger and garlic, cook until fragrant (about 3 minutes).
- Add vinegar, brown sugar, raisins, cranberries, salt and pepper. Simmer for 20 minutes, stirring occasionally. Add apples and lemon juice/zest (if using) and cook for an additional 10 minutes until apples are soft, but not mushy and falling apart.
- Chutney should be fairly thick and not runny. It will thicken a little as it cools, but if you have too much liquid at this point, increase heat to medium high and let it boil for a few minutes to cook off the liquid.
- Remove from heat and let it cool to room temp before storing.
Toast crostini
- Heat oven to 400°F/200°C/Gas Mark 6
- Place slices of bread brushed with olive oil on a baking sheet.
- Toast for 6 – 8 minutes, or until golden brown and crisp. Cool completely.
- Spread with goat cheese and top with apple chutney.
Notes
Nutrition
Thanks for stopping by! Have a delicious day!
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Recipe originally published 10/17/18, most recent update 9/15/20.
The perfect bite.
I would agree!
Will make these for Christmas Eve! How long does the chutney store and under what circumstances? Thanks!
Hi Irene! The chutney will keep for about a week. Store in the refrigerator in an airtight container (like Tupperware). Try with a bit on fresh goat cheese or cream cheese on the crostini, then top with chutney. SO good!
I made this recipe for a card party last night .it was a big hit .I will make it again .
Can it be frozen?
Hi Wilma! I’m so glad it was a hit! You can freeze it, however, the texture of the fruit will change a little. It won’t be quite as good, but it’s better than having it go to waste!
To make the Sunday breakfast special, I thought about serving the toast in a wonderful style with this gorgeous apple bruschetta and everyone seemed so happy and delighted with the morning treat.