Categories: appetizers, party, sauce

Ingredients

• 2 teaspoons canola oil
• 1/4 cup finely chopped shallots
• 2 1/2 cups finely chopped peeled Braeburn apple (2 large)
• 1 cup apple cider
• 1/4 cup golden raisins
• 2 tablespoons brown sugar
• 1 tablespoon cider vinegar
• 1 1/2 teaspoons chopped fresh thyme, divided
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper 1/2 cup (2 ounces) crumbled blue cheese

Directions

1. Heat a small saucepan over medium-high heat. Add oil to pan; swirl to coat. Add shallots; sauté 1 minute. Add apple and next 4 ingredients (through vinegar); bring to a boil. Reduce heat, and simmer, uncovered, 25 minutes or until most of liquid evaporates and apples are very tender. Remove from heat; stir in 3/4 teaspoon thyme, salt, and pepper. Cool to room temperature. Gently stir in blue cheese. Sprinkle with the remaining 3/4 teaspoon thyme.

2. Note:

3. Make-ahead tip: Prepare and refrigerate the chutney up to three days ahead; bring to room temperature before serving. For a prettier presentation, top crostini with chutney, and sprinkle the cheese on top instead of stirring it into the chutney.

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