Pumpkin Chutney and Brie Crostini
Pumpkin Chutney and Brie Crostini
Pumpkin Chutney:
  • 1/2 pie pumpkinpeeled, seeded and diced, 1/4-1/2”, about 5 cups
  • 1 medium onionfinely chopped
  • 1 habanero pepperseeded and finely chopped
  • 1cup light brown sugar
  • 1teaspoon pumpkin pie spice
  • 1teaspoon ground cloves
  • 1/2 teaspoon salt
  • 1tablespoon + 2 teaspoons fresh minced ginger
  • 1 1/4 cups apple cider vinegar
For Crostini:
  • baguette
  • butter for spreading
  • brie cheese1/4 inch thin slices cut to fit baguette pieces
  • chivescut into 1/2 inch long pieces
  1. Combine Pumpkin Chutney ingredients in large skillet with lid and simmer, partially covered, for 45 minutes or until pumpkin is tender and sauce is thickened.
For Brie Crostini
  1. Cut baguette into ½” slices, butter and toast.
  2. Top toasts with brie cheese slices, then top with warm chutney and chives.
Recipe Notes

*This recipe makes a lot.  I made 50 crostini (2 baguettes, 2 wedges of brie, 1 bunch chives) for an event and still had some chutney leftover for other recipes.

The chutney keeps for a long time in the refrigerator and can be used in many dishes. (Great on sandwiches, tasty with roasted chicken and turkey.)

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