Apple Chutney on Curry Toast

From the Milwaukee Journal food section. Chutney can be made 1 day in advance and refrigerated, bring to room temperature before serving.

• Ready In: 24 mins
• Serves: 6-7
• Yields: 14 baguettes

Ingredients

• 2  medium granny smith apples
• 3  tablespoons olive oil (divided)
• 1  cup  chopped onion
• 1  teaspoon  minced garlic
• 2  teaspoons  fresh gingerroot, sliced
• 3⁄4 teaspoon ground coriander
• 1⁄2 teaspoon dry mustard
• 1⁄4 teaspoon ground cinnamon
•  cayenne pepper (to taste)
• 2⁄3 cup  packed light brown sugar
• 1⁄2 cup cider vinegar
• 1⁄4 cup extra virgin olive oil
• 2  teaspoons mild curry powder
• 14  slices baguette
• 1  piece sharp white cheddar cheese

Directions

1. Halve and core the unpeeled apples, then dice into 1/2-inch pieces and set aside.
2. Heat 2 tsp of oil in skillet over medium-high heat. Add onion and saute', stirring, until translucent, about 4 minutes. Add garlic and saute and stir 1 minute more.
3. Add remaining 1 tsp of oil and diced apples to skillet. Saute', stirring frequently, until apples are translucent and lightly browned, 5 to 6 minutes. Add ginger, coriander, mustard, cinnamon, cayenne and brown sugar, and stir until the sugar starts to melt. Add vinegar and bring to a simmer. Cook, stirring frequently until mixture is thick and liquids are syrupy, 10 to 12 minutes. Remove chutney from heat and cool.
4. Preheat oven to 350 degrees.
5. Whisk together 1/4 cup olive oil and curry powder, and brush each baguette slice on one side with the mixture. Place toasts, oiled side up, on a baking sheet and bake on center rack of oven until just slightly crisp, about 6 minutes.
6. Spoon some chutney on top of each piece of toast. Using a vegetable peeler, shave thin slices of cheddar to garnish each piece of toast.