Smart finger food.
Serve these instead of a starter with drinks on Christmas day.
They taste great hot from the grill.
Preparation time: 15 minutes
Cooking time: 5-10 minutes
You will need:
- 1 thin baguette, about 200 g (7 oz) in total
- 150 g (5 oz) blackberry and apple chutney (see recipe below)
- 150 g (5 oz) goat’s cheese, diced
- Little roughly crushed salt flakes and black peppercorns
- Few watercress sprigs to garnish
- Slice the bread thinly then put on a baking sheet or on the grill rack and toast lightly on both sides.
- Top toasts with a spoonful of chutney then a little cheese.
- Sprinkle with salt and pepper and grill for a few minutes until the goats cheese is just beginning to melt.
- Transfer to a serving plate and top with watercress, serve immediately.
Blackberry and Apple Chutney
Very easy!! This tasty chutney can be prepared well in advance and is a perfect accompaniment to gammon, turkey and beef, as well as pork or game pies.
Makes 2 x 450 g (1 lb) jars
Preparation time: 20 minutes
Cooking time: 50 minutes
- You will need:
- 450 g (1 lb) Bramley apples, peeled, cored and cut into small chunks
- 225 g (8 oz) eating apples, peeled, cored and cut into large chunks
- 225 g (8 oz) red onions, peeled and sliced
- 25 g (1 oz) root ginger, peeled and finely chopped
- ½ teaspoon peppercorns, roughly crushed
- 225 g (8 oz) granulated sugar
- 150 ml (¼ pint) cider vinegar
- 350 g (12 oz) blackberries
- Place all the ingredients except the blackberries in a large heavy based saucepan.
- Cook gently, stirring until the sugar dissolves.
- Bring to the boil then reduce the heat and simmer, uncovered for about 40 minutes, stirring occasionally until the apples and onions are tender, the mixture has thickened and no watery juices remain.
- Add the blackberries and cook for a further 10 minutes until they have softened but still hold their shape.
- Spoon the hot chutney into warmed dry jars, seal with screw topped lids and leave to cool.
- Store unopened in a cool dark place up to 6 months.
- Chill once opened.
Recipe and photo credits -Seasonal Berries