Apple and blue cheese chutney
Easy, do-ahead appetizer that combines flavors you'd never think to put together. Serve with melba toast or crostini or other cracker.
Can be refrigerated for up to three days. Bring to room temperature before servine.
- 2 tsp canola oil
- 1/4 c finely chopped shallots
Heat a small sauce pan over medium-high heat. Add oil to pan and swirl to coat. Saute shallots 1 minute.
- 2 1/2 c finely-chopped peeled Braeburn apples (2 large, 3 small)
- 1 c apple cider
- 1/4 c golden raisins
- 2 Tbsp brown sugar
- 1 Tbsp cider vinegar
Stir together, then bring to a boil.
Reduce heat and simmer for 25 min or until most of the liquid has evaporated and apples are tender.
Tip: If you realize, as I did, that the apple pieces are too big, use a potato masher to cut them down to size, but leave chunks (don't puree!).
- 1 1/2 tsp chopped fresh thyme
- 1/4 tsp kosher salt
- 1/4 tsp ground black pepper
Remove pan from heat and stir in thyme, salt, and pepper. Cool to room temperature.
- 1/2 c (2 ounces) crumbled blue cheese
Gently stir in blue cheese.
Servings: 10
Credits: Cooking Light, Dec 2011