Goat Cheese with Cranberry Chutney Crostini

Total Time 10 minutes
Makes 24 Crostini

Use one Skinny Baguette, cut into cracker rounds. Sprinkle with olive oil and toast in the oven until they are crisp. Grace the top of the crostini with a dollop of goat cheese, drizzle the cranberry chutney over the top and crown with a granny smith apple "half moon" slice.

1 skinny French or Wheat Baguette
1/8 cup of Olive Oil
1 log of Goat Cheese
1 Granny Smith Apple
1 can of Cranberry Jelly AND 1 JAR OF OUR RED PEPPER AND ANCHO CHILI JAM

or

1 bag of fresh cranberries

For this recipe, you only need to mix a 1/4 of the can of Cranberry Jelly with 1/2 of the jar of Our Red Pepper & Ancho Chili Jam to make the sauce to drizzle over the goat cheese. If you want to make fresh cranberry sauce, instead of the jelly, simply follow the directions on the bag.

Transfer crostini to a platter and serve. Make 45 minutes before guests arrive, keep at room temperature, covered.

Wine Recommendation is an Appley, lively Prosecco: Tenuta di Collalbrigo Brut NV


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Caramelized Squash & Applewood Bacon Chutney Crostini

Total Time 50 minutes
Makes 36 Crostini

Use two skinny baguettes,cut into cracker rounds and sprinkle with olive oil and toast in the oven until cracker like. Grace the top of the crostini with a dollop of your Caramelized Squash Blend, top with the Applewood Bacon Chutney, garnish the top with a sprig of Chive.

2 skinny French or Wheat Baguettes
1/4 cup of Olive Oil
1 Kabocha Squash
1 small container of Creme Fraiche
1/4 pound of thick cut Applewood Bacon
1 small bunch of Chives
1 jar of OUR APPLE PEAR CRANBERRY CHUTNEY

or

1 jar of Fig Jam & 2 Granny Smith Apples

Split open the Kabocha Squash, sprinkle olive oil and bake in oven for 45 minutes at 325 degrees. Then scoop out squash from the rind, put in food processor with 1 cup of creme fraiche and pulse to a smooth puree. Place mixture in the refrigerator at least 1/2 hour before dolloping on the crostini to help it hold its shape.

At the same time in the oven, bake off 12 thick cut pieces of Applewood Bacon. When cooked until almost crispy,pull Bacon from oven and let cool. Dice bacon and mix with jar of Our Apple Pear Cranberry Chutney. Keep in the refrigerator, until just before your guests arrive.

Transfer Crostini to a platter and serve. Make all the ingredients before hand and just assemble 15 minutes before your guests arrive.

Wine Recommendation is a medium bodied, earthy, with notes of cherry- Rioja: 2004 Marques de Caceres Crianza or a raspberry scented Pinot Noir: 2005 Meridian Vineyards