Rating: 4 stars
2 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 2
  • 5 star values: 0

Serve with Basic Crostini, or try toasted walnut bread.

Ann Taylor Pittman
Recipe by Cooking Light December 2011

Gallery

Credit: Marcus Nilsson; Styling: Robyn Glaser

Recipe Summary

hands-on:
15 mins
total:
1 hr 10 mins
Yield:
Serves 10 (serving size: about 3 1/2 tablespoons)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Chef's Notes

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.

Nutrition Facts

83 calories; fat 2.6g; saturated fat 1.1g; mono fat 1g; poly fat 0.3g; protein 1.6g; carbohydrates 14.3g; fiber 0.9g; cholesterol 4mg; iron 0.2mg; sodium 129mg; calcium 38mg.
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