Ingredients
1 c packed golden brown sugar
3/4/ c rice vinegar
2 garlic coves
1 1/2 teasp. minced fresh ginger
1/8 teasp cayenne pepper
1 cinnamon stick
4 c Granny Smith apples, cut in 1 inch pieces
1 c golden raisins
1 c diced plum tomatoes
1 Tablesp. chopped fresh mint
1 French bread baguette, cut into 1/3 inch slices
olive oil
Roasted garlic
8 oz. goat cheese (such as Montrachet) room temperature
Preparation
Stir sugar and vinegar in heavy saucepan over med. heat until sugar dissolves. Add next 4 ingredients and simmer until mixture is syrupy and reduced to 1/2 cup, about 8 minus. Mix in apples and raisins and increase heat to high. Boil until apples are tender stirring frequently, about 10 min. Cool to room temp. (Chutney can be made 3 days ahead, cover and refrigerate) Mix in tomatoes and mint.
Preheat oven to 450 Arrange baguette slices on baking sheet and brush with olive oil. Bake until crisp, about 8 min. Spread each toast with roasted garlic, top with goat cheese and chutney.
For Roasted garlic: 4 lg heads of garlic. 1/4 c olive oil
Preheat oven to 350. Cut top 1/2 inch off heads of garlic to expose cloves. Place garlic in small baking dish. Add oil and sprinkle with salt and pepper; toss to coat. Turn garlic cut side up. Cover tightly with foil. Bake until skins are golden brown and cloves are tender, about 55 minutes. Cool. Squeeze garlic from skins.
