With some prep done ahead and a few basic ingredients, you can have these party pleasers whipped together in no time! They are also the perfect recipes to have early guests help assemble – very easy, beautiful and something new!
Pear Chutney – the chutney can be made up to 3 weeks in advance!
1 pound Brown sugar
2 Cup Cider Vinegar
3 pounds Bartlett Pears, unpeeled, cored and chopped into small squares
1 Medium Onion, chopped
1 Cup Golden Raisins or Currants
1/4 Cup Shredded Ginger (microplane works well)
1 Clove Garlic, minced
1/2 Teaspoon Cayenne (or more to taste)
2 Teaspoons Salt
1/2 Teaspoon Cinnamon
1/2 Teaspoon Cloves
2 Teaspoon Mustard Seeds
Preparation:
Mix brown sugar and vinegar in a large pot and bring it to a boil.
Combine ingredients 3-12 in vinegar and sugar, bring back to a boil, then set heat to medium-low.
Cook slowly until thickened, 1-2 hours.
Crostini
Slice one baguette into about 20 thin slices, round or diagonal.
Brush olive oil onto one side of each slice of bread and place on a baking sheet.
Bake at 350F for 6-8 minutes or until breads are just starting to toast.
To Assemble
Place approximately 1 tablespoon of chevre onto each crostini.
If this appetizer is to be passed, also place a spoonful of the chutney onto the crostini. If it is to be placed on a table, you may arrange the chutney in a bowl in the middle of a tray, then place the chevre covered breads around the chutney.
Garnish with red currants, cranberries, or other colorful berries or flowers.
Maralyn D. Hill and Brenda C. Hill
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