1/2pie pumpkinpeeled, seeded and diced, 1/4-1/2”, about 5 cups
1medium onionfinely chopped
1habanero pepperseeded and finely chopped
1cuplight brown sugar
1teaspoonpumpkin pie spice
1tablespoon + 2 teaspoonsfresh minced ginger
1 1/4 cupsapple cider vinegar
butter for spreading
brie cheese1/4 inch thin slices cut to fit baguette pieces
chivescut into 1/2 inch long pieces
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
Cut baguette into ½” slices, butter and toast.
Top toasts with brie cheese slices, then top with warm chutney and chives.
*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.)
Tried this recipe?Share it! Tag @epicuricloud - Please Leave A Comment & Rating Below! TY!
Pumpkin Chutney and Brie Crostini https://www.epicuricloud.com/?p=4421 November 11, 2018