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Chutney Appetizer
Melissa Holton’s cranberry chutney is served two ways for Thanksgiving: as a stand-alone side dish but also as an appetizer, combined with goat cheese and served on baguette slices. (Photo: lawellphoto.com)
Ingredients:
1 small loaf whole grain bread, or french baguette
10 ounces goat cheese at room temperature
Cranberry Chutney
Recipe directions:
Slice the bread and brush a light coating of olive oil. Bake in a 400 degrees for 8-10 minutes, flipping halfway, until crispy. Top the crostini with goat cheese and then a dollop of cranberry sauce.
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