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Cranberry Chutney Crostini

Cranberry Chutney Crostini
Cranberry-topped crostinis look very attractive on a holiday appetizer buffet. Every bite has the perfect balance of sweet, tart and savory flavors.—Cheryl Woodson, Liberty, Missouri
24 ServingsPrep: 20 min. Cook: 20 min.

Ingredients

  • 1 cup dried cranberries
  • 1/3 cup chopped sweet red pepper
  • 1/3 cup white wine vinegar
  • 1/4 cup packed brown sugar
  • 3 tablespoons chopped shallots
  • 1 garlic clove, minced
  • 1/2 teaspoon crushed red pepper flakes
  • 1/4 teaspoon salt
  • 1/4 teaspoon coarsely ground pepper
  • 1/2 cup water, divided
  • 1/4 cup chopped walnuts
  • 24 slices French bread baguette (1/2 inch thick)
  • 1 package (3 ounces) cream cheese, softened
  • 3/4 cup crumbled Gorgonzola cheese
  • Minced chives, optional

Directions

  • For chutney, in a large saucepan, combine the first nine ingredients.
  • Add 1/4 cup water. Bring to a boil. Reduce heat; simmer, uncovered,
  • for 5 minutes. Add walnuts and remaining water; cover and cook for
  • 10-15 minutes or until berries pop and chutney is thickened.
  • Meanwhile, place bread on an ungreased baking sheet. Bake at 350°
  • for 8-10 minutes or until lightly browned. Combine cream cheese and
  • Gorgonzola until smooth. Spread 1-1/2 teaspoons over each bread
  • slice; top each with 1 tablespoon chutney. Sprinkle with chives if
© Taste of Home 2013

2 of 2

Cranberry Chutney Crostini (continued)

Directions (continued)

  • desired. Yield: 2 dozen.
Nutrition Facts: 1 appetizer equals 91 calories, 3 g fat (2 g saturated fat), 7 mg cholesterol, 153 mg sodium, 13 g carbohydrate, 1 g fiber, 2 g protein. Diabetic Exchanges: 1 starch, 1/2 fat.
© Taste of Home 2013