Crostini with Roasted Garlic, Goat Cheese, and Apple Chutney paired with Grace Rosé



  1. Golden Brown Sugar (1 cup)

  2. Rice Vinegar (3/4 cup)

  3. Garlic (2 cloves, minced)

  4. Fresh Ginger (1.5 teaspoons, peeled & minced)

  5. Cayenne Pepper (1/8 teaspoon)

  6. Cinnamon Stick (1)

  7. Granny Smith Apples (1.5 lbs., peeled, cored & cut into pieces, about 4 cups)

  8. Golden Raisins (1 cup)

  9. Plum Tomatoes (1 cup, diced)

  10. Fresh Mint (1 tablespoon, chopped)

  11. French-bread Baguette (1, cut into 1/3-inch thick slices, grilled)

  12. Olive Oil

  13. Roasted Garlic

  14. Fresh Goat Cheese (12 oz., soft, room temperature)

For the Baguette...

  • Preheat the oven to 450°F.

  • Arrange the baguette slices on a baking sheet and brush with olive oil.

  • Bake for about 8 minutes, or until golden and crisp.




For the Chutney...

  • Stir the brown sugar and vinegar in a heavy, large saucepan over medium heat until the sugar dissolves.

  • Add the garlic cloves, ginger, cayenne pepper, and cinnamon stick. Simmer for about 8 minutes, or until the mixture is syrupy and reduced to 1/2 cup.

  • Mix in the apples and raisins. Increase the heat to high and boil for about 10 minutes stirring frequently, or until the apples are tender.

  • Cool to room temperature.

  • Mix in the tomatoes and mint.

Assemble the Crostini...

  • Spread each baguette toast with roasted garlic.

  • Top with fresh goat cheese and Chutney.

  • Serve with our Grace Rosé!


Savannah-Jane Gilchrist