Cranberry Chutney Crostini Recipes

CRANBERRY CHUTNEY I

Steps:

• In a medium saucepan combine the water and sugar. Bring mixture to a boil over medium heat. Add the cranberries, apples, cider vinegar, raisins and spices. Bring to a boil, then simmer gently for 10 minutes stirring often.
• Pour mixture into a mixing bowl. Place plastic wrap directly on the surface of the sauce. Cool to room temperature and serve or cover and refrigerate. Bring chutney to room temperature before serving.

CRANBERRY AND GOAT CHEESE CROSTINI

Steps:

• Spread the goat cheese on the crostini, then top with the cranberry sauce.

CHEDDAR AND CRANBERRY CHUTNEY CROSTINI

Steps:

• Preheat the oven to 350.
• Simmer the apple cider, pear, dried cranberries, crystallized ginger, thyme springs, and cider vinegar in small pot for 15 minutes.
• Season with salt and pepper and let cool.
• Stir in walnuts and parsley.
• Line a baking sheet with parchment paper. Place the crostini on the baking sheet and top with a slice cheddar.
• Bake until the cheese has melted. Top with chutney. Garnish with additional parsley.

CRANBERRY TURKEY CROSTINI

Steps:

• Place cranberries and tangerine in a food processor; cover and process until coarsely chopped. Set aside., In a small saucepan, bring vinegar and shallots to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until mixture is reduced to 1/3 cup, stirring occasionally. Stir in the sugar, jalapenos, pepper and reserved cranberry mixture. Cook for 5 minutes over medium heat, stirring frequently. Transfer to a small bowl; refrigerate until chilled., Place bread on ungreased baking sheets; lightly spray bread on both sides with cooking spray. Broil 3-4 in. from the heat for 1-2 minutes on each side or until lightly browned. Spread each slice with 1-1/2 teaspoons cream cheese; top with turkey and 1 tablespoon cranberry mixture.