A great make-ahead! Serve the ingredients for this sweet and savory spread as a make-your-own appetizer.
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1/2 cup firmly packed brown sugar
1/3 cup chopped green pepper
1/3 cup cider vinegar
1/4 cup golden raisins
4 medium (4 cups) tomatoes, chopped
2 tablespoons chopped onion
1 tablespoon lemon juice
1 teaspoon finely chopped fresh garlic
1 teaspoon grated fresh gingerroot
1/4 teaspoon salt
1/8 teaspoon ground red pepper
1 bulb (medium ) garlic bulb
1 teaspoon olive or vegetable oil
1 (12-ounce) package 8-inch flour tortillas
8 ounces Camembert cheese
Combine all chutney ingredients in 2-quart saucepan. Cook over low heat, stirring occasionally, 45-50 minutes, until thickened. Cool completely.
Heat oven to 350°F.
Cut 1/4 to 1/2 inch from top of garlic bulb to expose cloves. Remove most of the outer skin from bulb, leaving the bulb intact and the cloves unpeeled.
Place bulb, cut-side up, on 8-inch piece aluminum foil. Drizzle with olive oil; sprinkle lightly with salt and pepper. Wrap in foil. Bake 45-55 minutes or until soft. Unwrap; cool completely.
Increase oven temperature to 375°F. Place tortillas, in single layer, on ungreased baking sheets. Bake 8-10 minutes or until crisp and lightly browned around edges.
To serve, break tortillas into pieces. Spread each serving with cheese, roasted garlic and chutney.
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