Blackberry-Rhubarb Chutney and Goat Cheese Crostini

• Vegetarian

• Produce

  • 2 cup Blackberries, fresh
  • 1 cup Celery
  • 1 Garlic clove
  • 1 tsp Ginger, fresh
  • 1 Parsley or chives
  • 1/2 cup Red onion
  • 1 cup Rhubarb

• Baking & Spices

  • 1/2 cup Brown sugar, packed dark
  • 1/4 tsp Cinnamon, ground
  • 1/8 tsp Cloves, ground
  • 1/2 cup Granulated sugar
  • 1/4 tsp Salt

• Oils & Vinegars

  • 1 Cooking spray or olive oil, Nonstick
  • 2 tbsp Red wine vinegar

• Bread & Baked Goods

  • 1 French baguette, cut into 1/8-inch thick slices

• Dairy

  • 1 Goat cheese, fresh

• Beer, Wine & Liquor

  • 1/2 cup Red wine, dry

Found on theredheadbaker.com

Description

Directions

• Combine all of the chutney ingredients (sugar through garlic clove) in a medium saucepan. Bring to a boil over high heat, then reduce heat to low and simmer, uncovered, for 45 minutes to an hour, stirring frequently, until thick. Set aside to cool.
• Preheat oven to 400 degrees.
• To prepare crostini, spread baguette slices on a baking sheet. Mist lightly with cooking spray, or brush with a scant layer of olive oil.
• Bake the slices in the oven for 5 to 10 minutes, until lightly toasted.
• Spread goat cheese on each crostini, then top with some of the rhubarb chutney. Garnish with a small sprig of parsley or a couple of pieces of snipped chives.