Crostini with Gorgonzola and Prune Chutney

• Vegetarian

• Produce

  • 2 Garlic cloves
  • 8 oz Prunes
  • 2 Shallots
  • 1 Thyme, fresh

• Condiments

  • 1/4 cup Apricot preserves
  • 1/2 cup Balsamic vinegar

• Baking & Spices

  • 1 tsp Cayenne pepper
  • 1 Kosher salt

• Oils & Vinegars

  • 2 tbsp Olive oil, good

• Nuts & Seeds

  • 1 Candied walnuts

• Bread & Baked Goods

  • 1 Baguette

• Drinks

  • 1/2 cup Prune juice

• Dairy

  • 7 1/2 oz Gorgonzola cheese

• Beer, Wine & Liquor

  • 3/4 cup Red wine, such as

Found on kitchenconfidante.com

Description

Ingredients

• 2 tablespoons good olive oil, divided
• 2 shallots, finely minced
• kosher salt, to taste
• 3/4 cup red wine (such as a cabernet sauvignon)
• 1/2 cup balsamic vinegar
• 8 oz prunes, chopped (see notes)
• 1/2 cup prune juice
• 1/4 cup apricot preserves
• 2 garlic cloves, minced
• 1 teaspoon cayenne pepper
• 1 baguette, sliced in 1/4 inch rounds
• 7.5 ounces Gorgonzola cheese (or your favorite blue cheese)
• fresh thyme, for serving
• candied walnuts, for serving

Directions

• Instructions In a medium saucepan, heat the 1 tablespoon of the olive oil over low heat. Add the shallots, season lightly with salt, and cook, stirring periodically, until the shallots are translucent. Try not to brown them. Add the wine and vinegar, raise the heat to medium, and when it comes to a bubble, lower the heat to let it simmer, cooking for about 5 minutes, or until the liquid has reduced somewhat. Stir in the prunes, prune juice, apricot preserves, garlic and cayenne pepper. Let it simmer for about 7-10 minutes, or until the chutney is thick and flavorful. Adjust seasoning with salt, if necessary. Remove from heat and set aside to cool. Preheat the broiler and place a rack about 6 inches below the heat source. On a lined baking sheet, lightly brush the sliced baguette with the olive oil and arrange in a single layer. Place the crostini under the broiler and let it toast, watching very carefully. This should take just a few minutes, and can easily burn if left unattended. Remove the crostini from the oven when golden brown. To serve, spread a dollop of gorgonzola cheese on the crostini and drizzle with the prune chutney. Garnish with fresh thyme and candied walnuts. The crostinis can be served warm or room temperature.