Apple Chutney Bruschetta

Step 1

In a medium pot, heat olive oil over medium heat. Add red onion and cook until translucent (about 6 minutes). Add ginger and garlic, cook until fragrant (about 3 minutes).

Step 2

Add vinegar, brown sugar, raisins, cranberries, salt and pepper. Simmer for 20 minutes, stirring occasionally. Add apples and lemon juice/zest (if using) and cook for an additional 10 minutes until apples are soft, but not mushy and falling apart.

Step 3

Chutney should be fairly thick and not runny. It will thicken a little as it cools, but if you have too much liquid at this point, increase heat to medium high and let it boil for a few minutes to cook off the liquid.

Step 4

Remove from heat and let it cool to room temp before storing.

Step 5

Heat oven to 400°F/200°C/Gas Mark 6

Step 6

Place slices of bread brushed with olive oil on a baking sheet.

Step 7

Toast for 6 - 8 minutes, or until golden brown and crisp. Cool completely.

Step 8

Spread with goat cheese and top with apple chutney.