Bruschetta With Pork & Cranberry Chutney
The cranberry chutney also pairs perfectly with roast turkey.
1/4 cup sugar
1 medium ( 1 cup) apple, cored, chopped
1 tablespoon cider vinegar
1 teaspoon freshly grated orange peel
1 teaspoon finely chopped chipotle chiles in adobo sauce
1/4 teaspoon ground cinnamon
1 cup whole cranberry sauce
1 tablespoon finely chopped fresh garlic
1 (8-ounce) loaf baguette-style French bread, cut into 30 (1/2-inch) slices
1/2 pound deli roasted pork or turkey, thinly sliced
1/2 cup thinly sliced green onions
Combine all chutney ingredients except
cranberry sauce in 2-quart saucepan. Cook over medium-high heat, stirring occasionally, until mixture comes to a boil (2 to 3 minutes). Reduce heat to medium; cook, stirring occasionally, until mixture begins to thicken (3 to 5 minutes). Stir in cranberry sauce. Continue cooking until mixture comes to a boil and is thickened (4 to 6 minutes).
Heat oven to 425°F. Combine butter and garlic in small bowl. Lightly brush
of each bread slice with butter mixture. Place onto ungreased baking sheet, buttered-side up. Bake for 5 to 7 minutes, turning once, until golden brown.
To assemble each bruschetta, place 1 slice
pork on buttered-side of toasted bread; top with
cheese. Repeat with remaining ingredients. Bake for 2 to 3 minutes or until cheese is melted. Sprinkle each bruschetta with 1 teaspoon
Chutneys can be made with a variety of fruits such as mangoes, apricots and plums cooked along with vinegar, sugar and spices. They are traditionally served with curries, but also go well with roasted meats and cheeses. Because cranberries are so tart on their own, the addition of other fruits and sugar helps to mellow their sharpness.
Nutrition Facts (1 appetizer)
Dietary Fiber: <1g
Recipe #11932©2001Land O'Lakes, Inc.