Apple Chutney Bruschetta

4.69 from 16 votes

This apple bruschetta combines creamy goat cheese, sweet-tart apple chutney, and crisp toasted baguette for an easy fall appetizer.

Prep Time10

Cook Time30

Total Time40

Course: Appetizers

Cuisine: American

Servings: people

Calories: 178kcal

Author: Cheryl Bennett

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

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.

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.

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.