Manchego Fresh Fig Chutney Crostini Recipes

MANCHEGO AND FRESH FIG CHUTNEY FOR CROSTINI

Steps:

• Put the onion, sugar, spices, ginger and vinegar in a pan and cook together slowly until the onion is completely softened. Add the fig wedges and cook for another 5 - 10 minutes until the figs are just starting to break down.
• Drizzle olive oil over the baguette slices and grill/broil until toasted.
• Serve chutney over baguette slices, top with shaved manchego and a few rocket leaves.

MANCHEGO AND SERRANO CROSTINI

Steps:

• Saute garlic in olive oil until lightly browned. Discard garlic if you like.
• Arrange baguette slices on a baking sheet. Brush slices with olive oil.
• Assemble crostini, with ham first then cheese. Cook under broiler until until cheese is melted and ham is warm. Watch carefully!
• Serve.

GINGERED FIG AND MANGO CHUTNEY WITH A BITE

Steps:

• Grind the whole allspice, whole black pepper, and black cardamom seeds. In a large saucepan over high heat, combine all the ingredients. Bring to a boil. Reduce heat and simmer until mixture has thickened to form thick syrup. Then simmer for 60 more minutes. Stirring often toward end of cooking to prevent burning.
• Optional: Save 2 cups of chopped fruits and pepper to add halfway through cooking for a chunkier chutney.
• Remove the cinnamon sticks and ladle into hot sterilized jars until 1/4 inch from the top.
• Seal with lids and set the jars in a pot of hot water bath for 20 minutes.
• Label and store in a cool dark place for 3 weeks at least for flavors to develop.
• Makes 8-9 1/2 pint jars.