APPLE CHUTNEY AND SHAVED WHITE CHEDDAR ON CURRY TOASTS

APPLE CHUTNEY AND SHAVED WHITE CHEDDAR ON CURRY TOASTS

Makes 14 toasts to serve 6 to 7.

Chutney:

• 2 medium large Granny Smith apples

• 3 tbsp. olive oil, divided

• 1 c. chopped onion

• 1 tsp. minced garlic

• 3/4 tsp. ground coriander

• 1/2 tsp. dry mustard

• 1/4 tsp. ground cinnamon

• Generous pinch cayenne pepper

• 2/3 c. light brown sugar

Toasts:

• 1/4 c. extra-virgin olive oil

• 2 tsp. mild curry powder

• 14 baguette slices cut on the diagonal, about 1/2-in. thick

• 1 (4-oz.) piece sharp white Cheddar

Halve and core the unpeeled apples, then cut into 1/2-inch dice.

Heat 2 tablespoons of the oil in a medium, non-reactive skillet over medium-high heat. Add onions and sauté, stirring, until translucent and brown around the edges, about 4 minutes. Add garlic and sauté and stir 1 minute more.

Add remaining tablespoon oil to the skillet and diced apples. Sauté, stirring frequently, until apples are translucent and lightly browned, 5 to 6 minutes. Add ginger, coriander, mustard, cinnamon, cayenne and brown sugar, and stir until the sugar starts to melt. Add vinegar and bring mixture to a simmer. Cook, stirring frequently, until mixture is thick and liquids are syrupy, 10 to 12 minutes.

Remove chutney from heat and cool. (Chutney can be prepared 1 day in advance. Cool, cover and refrigerate; bring to room temperature before using.)

For toasts, arrange a rack at center position and preheat oven to 350 degrees. Whisk together olive oil and curry powder, and brush each baguette slice on one side with this mixture. Place toasts, oiled sides up, on a baking sheet and bake until just slightly crisp, about 6 minutes.

Nutrition information per serving of 7:

Calories350Fat19 gSodium195 mg

Carbohydrates39 gSaturated fat5 gCalcium125 mg

Protein6 gCholesterol17 mgDietary fiber2 g