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Johnson Estate Winery

Crostini with Roasted Garlic, Goat Cheese, and Apple Chutney

Crostini with Roasted Garlic, Goat Cheese, and Apple Chutney
Recipe Date:
July 10, 2017
Cook Time:
Imperial (US)
From Bon Appétit and 128 Café, St. Paul, MN. Pair with Freelings Creek Reserve Pinot Noir or, if you prefer white wines, our Freelings Creek Reserve Black Locust Riesling.
  • 1 cup packed brown sugar
  • 3/4 cup rice vinegar
  • 2 garlic cloves, minced
  • 1 1/2 tsps peeled fresh ginger, minced
  • 1/8 tsp cayenne pepper
  • 1 cinnamon stick
  • 1 1/2 lbs Granny Smith apples, peeled, cored, and sliced into one-inch pieces
  • 1 cup golden raisins
  • 1 cup plum tomatoes, diced and seeded
  • 1 tbsp fresh mint, chopped
  • 1 French baguette, cut into 1/3 inch thick slices
  • olive oil
  • roasted garlic (to roast: wrap whole garlic in tin foil, bake roughly one hour)
  • 12 ozs fresh goat cheese, room temperature

Stir sugar and vinegar in a large heavy saucepan over medium heat until the sugar dissolves. Add next 4 ingredients and simmer until mixture is syrupy and reduced to 1⁄2 cup, about 8 minutes. Mix in apples and raisins. Increase heat to high and boil until apples are tender, stirring frequently, about 10 minutes. Cool to room temperature. Mix in tomatoes and mint.

Preheat oven to 450ºF. Arrange baguette slices on baking sheet and brush with olive oil. Bake until golden and crisp, about 8 minutes. Spread each toast with roasted garlic and top with goat cheese and chutney.

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