Crostini with Gorgonzola and Prune Chutney are little bites with BIG flavor, thanks to prunes reduced in wine and balsamic vinegar. Such an easy appetizer!
7.5ouncesGorgonzola cheeseor your favorite blue cheese
fresh thymefor serving
candied walnutsfor serving
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Instructions
In a medium saucepan, heat the 1 tablespoon of the olive oil over low heat. Add the shallots, season lightly with salt, and cook, stirring periodically, until the shallots are translucent. Try not to brown them.
Add the wine and vinegar, raise the heat to medium, and when it comes to a bubble, lower the heat to let it simmer, cooking for about 5 minutes, or until the liquid has reduced somewhat.
Stir in the prunes, prune juice, apricot preserves, garlic and cayenne pepper. Let it simmer for about 7-10 minutes, or until the chutney is thick and flavorful. Adjust seasoning with salt, if necessary. Remove from heat and set aside to cool.
Preheat the broiler and place a rack about 6 inches below the heat source. On a lined baking sheet, lightly brush the sliced baguette with the olive oil and arrange in a single layer. Place the crostini under the broiler and let it toast, watching very carefully. This should take just a few minutes, and can easily burn if left unattended. Remove the crostini from the oven when golden brown.
To serve, spread a dollop of gorgonzola cheese on the crostini and drizzle with the prune chutney. Garnish with fresh thyme and candied walnuts.
The crostinis can be served warm or room temperature.
Notes
While you can buy diced prunes (which I love for snacking), I prefer the whole prune in this recipe, as they are more plump and meaty. It’s worth taking the time to chop them. One trick I learned is to brush your knife with a little oil before slicing so the prunes do not stick. This will yield about 2 cups of compote. 1 cup is adequate for the crostini recipe; save the rest in the refrigerator and try it on grilled chicken or pork chops!Make ahead tips: This appetizer is great because you can make both the prune chutney and the crostini up to a day ahead. Store prepared chutney in a glass jar in the refrigerator until ready to use, reheating before serving. For the crostini, once the bread is toasted and cooled, store in an airtight container until ready to assemble.