Bruschetta With Pork & Cranberry Chutney

Bruschetta With Pork & Cranberry Chutney
2 Reviews
The cranberry chutney also pairs perfectly with roast turkey.
30 min
Prep Time
50 min
Total Time
30 appetizers



1/4 cup
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


1/4 cup
Land O Lakes® Butter, melted
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
6 ounces (1 1/2 cups)
Land O Lakes® Provolone Cheese, chopped
1/2 cup
thinly sliced green onions


  1. Combine all chutney ingredients except cranberry sauce in 2-quart saucepan. Cook over medium-high heat, stirring occasionally, 2-3 minutes or until mixture comes to a boil. Reduce heat to medium; cook, stirring occasionally, 3-5 minutes or until mixture begins to thicken. Stir in cranberry sauce. Continue cooking 4-6 minutes or until mixture comes to a boil and is thickened.
  2. Heat oven to 425°F
  3. Combine butter and garlic in bowl. Lightly brush 1 side of each bread slice with butter mixture. Place onto ungreased baking sheet, buttered-side up. Bake 5- 7 minutes, turning once, until golden brown.
  4. Place 1 slice pork on buttered-side of toasted bread; top with 2 teaspoons chutney and 1 tablespoon cheese. Repeat with remaining ingredients. Bake 2-3 minutes or until cheese is melted. Sprinkle each bruschetta with 1 teaspoon green onion.

Recipe Tips

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

Recipe Comments and Reviews


I have made tese several times, with a couple variations. Because I live in N. Michigan, where cherries reing sureme, I have used dehydrated cherries instead of cranberries. Tart cherries are a major source on income in the area, and I am able to go out and pick my ow fruit. I pick them, pit them and dehydrate the cherries myself. this way, I kow there are no additives and were picked when they are fully ripened. with true, full flavor. I marinate them in the vinegar and lemon juice, then chop them before adding to the chutney mixture. At other times, I will add some coarsley chopped pecans. This recipe is easy to prepare and will always be a favorite.


I made several of these for my daughter's wedding reception ahead of time and served them from a warm griddle. Thought they might be too spicy for some guests, but most really liked the flavors. Made some with pork and some with turkey. Both are very good. Was asked to share my recipe!

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