Apple Chutney Bruschetta with Goat Cheese
This apple bruschetta combines crisp toasted baguette, creamy goat cheese and homemade apple chutney for a delicious appetizer. The chutney can be made ahead, making this sweet and savory fall bruschetta an especially good choice for gatherings and holiday parties.
Why You’ll Love This Recipe
Sweet and savory — The tart apples and cider vinegar balance the brown sugar and dried fruit, while red onion, ginger and garlic give the chutney savory depth.
Creamy and crunchy — Tangy goat cheese and crisp toasted baguette give each bite a creamy, crunchy contrast.
Made for entertaining — The chutney can be made ahead, so all you have to do is toast the bread and assemble the bruschetta before serving.
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Apple Chutney Bruschetta
Apple chutney bruschetta is a sweet and savory appetizer made with toasted baguette, creamy goat cheese, and homemade apple chutney. The chutney combines tart Granny Smith apples with red onion, ginger, garlic, brown sugar, dried fruit, and apple cider vinegar, giving the bruschetta plenty of sweet-tart flavor.
Ingredients
- Granny Smith apples — Their tart flavor balances the sweetness of the chutney, while their firm texture keeps the apples from becoming mushy as they cook.
- Red onion — Adds savory flavor and a little sweetness as it cooks down.
- Fresh ginger — Adds warm, spicy flavor that complements the apples.
- Garlic — Adds savory depth to balance the sweet ingredients.
- Apple cider vinegar — Provides acidity that balances the sugar and dried fruit.
- Light brown sugar — Adds sweetness and a subtle molasses flavor.
- Raisins — Add chewy texture and concentrated sweetness.
- Dried cranberries — Add a pop of tartness and chewy texture.
- Lemon — Brightens the chutney and adds fresh acidity.
- Ficelle or baguette — Use a crusty loaf that can be sliced thin and toasted until crisp.
- Goat cheese — Its tangy, creamy flavor pairs beautifully with the sweet-tart apple chutney.
- Olive oil, salt and pepper — Used for toasting the bread and seasoning the chutney.
How to make
Here’s a quick summary of how to make apple bruschetta. Please see the recipe card at the bottom of this post for the full recipe.
- Prep: Measure out all of your ingredients, dice the onion and apples, brush the bread with olive oil and toast in the oven.
- Cook: Sweat the red onions, then add remaining aromatics. Then add vinegar, brown sugar, raisins, cranberries, salt and pepper. Simmer until the liquid has reduced slightly and the mixture has thickened.
- Add: After chutney has cooked down a bit, add apples and cook until soft.
- Finish: Remove the chutney from the heat, and let it cool to room temperature. Spread with goat cheese and top with apple chutney.
Apple Bruschetta FAQ’s
Granny Smith apples are my first choice because their tart flavor balances the sweetness and their firm texture holds up well during cooking.
The apple cider vinegar provides acidity that balances the brown sugar and dried fruit and keeps the chutney from tasting overly sweet. It also contributes to the chutney’s characteristic sweet-tart flavor. If you prefer a sweeter chutney, you can reduce it by half.
The apples will release liquid as they cook. Continue cooking the chutney uncovered until some of the excess liquid evaporates and it reaches a thick, spoonable consistency, similar to jam. The chutney will also thicken slightly as it cools.
Can I make apple chutney ahead?
Yes, you can make the chutney up to 2 days ahead. Once cooled completely, refrigerate it in an airtight container. When you’re ready to serve, toast the baguette and assemble the bruschetta shortly before serving.
How to serve apple chutney bruschetta
Apple chutney is especially good with cheeses, roasted meats, and toasted bread. For this recipe, I pair it with tangy goat cheese and crisp baguette to make a sweet and savory bruschetta. It also makes a delicious addition to a cheese board or can be served alongside roasted pork or chicken.
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Because the chutney can be made ahead, this bruschetta is a good choice for entertaining. It’s a great fall appetizer for Thanksgiving, holiday parties, and family gatherings. Prepare the chutney in advance, then toast the bread, let the goat cheese come to room temperature so it’s easier to spread, then assemble the appetizers shortly before serving. For best results, don’t assemble the bruschetta hours ahead because the bread can lose its crispness.
For plating, I’ll share a catering trick with you: place the bruschetta on a bed of herbs. This helps to stop them from sliding around on the plate, or falling off the plate, and it looks pretty. It’s an easy way to dress up your platters, and it also serves a purpose.
Variations and substitutions
- Cheese – You can substitute the goat cheese with other creamy cheeses like cream cheese or ricotta. If you’d prefer a hard cheese, a sharp cheddar would make a great pairing.
- Dried fruit – You can use any combination of raisins, golden raisins (sultanas), dried cranberries, or currants.
Storage / Freezing Information
To store: Store in an airtight container in the refrigerator for up to 3 weeks.
To freeze: Seal in an airtight container, like a zip-top bag, removing as much air as possible, for up to 3 months, for best results. It will technically last up to 6 months, but the texture may be slightly mushy, so I don’t recommend keeping it past 3 months.
More bruschetta recipes
- Cranberry chutney makes a tasty topping for toasted bread.
- Cherry chutney pairs perfectly with with creamy cheese and toasted baguette.
- Loquat chutney makes a lovely crostini or topping for roasted pork.
- Langostino bruschetta is perfect for a special occasion.
- Melon bruschetta is light and delicious.
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Apple Chutney Bruschetta
Equipment
Ingredients
Apple Chutney
- 2 medium granny smith apples peeled, cored and ¼-inch diced / about 2 cups or 375g
- 1 small red onion ¼-inch diced / about 1 cup or 160g
- 1 tablespoon fresh ginger minced
- 2 cloves garlic minced
- ½ cup apple cider vinegar *reduce to ¼ cup if you prefer a sweeter chutney / 120 – 125 ml
- ½ cup light brown sugar lightly packed / 110g
- ½ cup raisins 80g
- ¼ cup dried cranberries can substitute with currants or golden raisins / 40g
- 2 teaspoons kosher salt
- ½ teaspoon black pepper
- 2 tablespoons olive oil
- ½ lemon zest and juice, optional but recommended
Crostini
- ½ ficelle or baguette thinly sliced
- 2 tablespoons 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 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 temperature before storing.
Toast crostini
- Preheat oven to 400°F/200°C/Gas Mark 6
- Brush slices of bread with olive oil, season with a sprinkling of salt and pepper, and place on a baking sheet.
- Toast for 6 – 8 minutes, or until golden brown and crisp, flipping halfway through cooking, if necessary. Cool completely.
- Spread with goat cheese and top with apple chutney.
Chef’s Notes
- The chutney recipe will yield 4 cups. I used 1 cup for 1 dozen pieces of bruschetta. You can cut the recipe in half if you prefer a smaller batch of chutney, but keep in mind it goes really well with chicken and pork, so you can use it for other meals.
- Ficelle is basically a skinny baguette. If you can’t find this, simply substitute half a regular baguette, as it is a bit bigger.
- For a pop of color, top the bruschetta with diced chives, or a sprinkling of thyme. I’ve also used those herbs on the platters to keep it from sliding on the plate.
Nutrition
Nutrition Disclaimer
Nutritional information is an estimate provided to you as a courtesy. Use your preferred nutritional calculator using the products and brands you are using for exact information.
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Recipe originally published 10/17/18.
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.