Apple Chutney on Curry Toast

Submitted by Chef #483367

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

 

• Ready In: 24mins
• Ingredients: 15
• Yields: 14 baguettes
• Serves: 6-7

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.