Blue cheese crostini with quince & apple chutney

starter Autumn
Total: 1 hr 20 min. | Active: 50 min.
vegetarian

Quince trees herald the start of autumn and the fruit they yield is somewhat majestic. They may be tough and hard, but they are most definitely worth trying. This chutney made with quince and apples is delicious and accompanied by some flavoursome blue cheese will turn a simple crostino into a wonderfully tasty treat. And if you have some chutney left over, simply serve it with your next curry.

Recipe by:
Nadja - LouMalou

Ingredients

for 4 person

Chutney
500 g quinces
500 g apples, cut into cubes
130 g cane sugar
½ tsp salt
3  shallots, finely chopped
4 cm ginger, finely chopped
1  garlic clove, finely chopped
1  red chilli, deseeded, finely chopped
1 ½ dl apple juice
1 ½ dl apple vinegar
1  cinnamon stick
1  star anise
2 pinch nutmeg
Crostini
200 g bread, in slices
125 g blue cheese (e.g. St.Agur), cut into small pieces

How it's done

Chutney

Rub the quince clean with a towel, peel, quarter, core and dice. In a pan, mix the quince with the apples, cane sugar and salt, cover and leave to absorb for approx. 30 mins. Add the shallots, ginger, garlic and chilli, pour in the apple juice and cider vinegar, bring to the boil, add the cinnamon, star anise and nutmeg, reduce the heat. Reduce the chutney to a thick consistency for approx. 30 mins., stirring occasionally. Ladle the chutney into clean, warmed jars, fill to just below the rim, seal immediately.

Crostini

In a frying pan, toast the slices of bread (without oil) for approx. 1 min. on each side. Top the crostini with the blue cheese, add the quince & apple chutney.

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