Recipes with Apple Fig Ginger Chutney

Crostini with Prosciutto, Apple Fig Ginger Chutney, Fresh Figs and Triple Cream Brie


1 French Baguette or ciabatta bread
2 tablespoons extra virgin olive oil
8 -10 fresh figs, ends trimmed and cut in thirds
1/2 cup Artisan Edibles Apple Fig Ginger Chutney
¼ pound prosciutto or Specht, thinly sliced
6 oz. triple cream brie (our favourite is Château de Bourgogne or Pierre Robert but you can substitute St. André or Brie)

Cut bread into ½ inch slices, drizzle with olive oil.
Grill bread slices under broiler until bread is golden brown.  Arrange bread slices on an ovenproof platter.

Pre-heat oven to 400 degrees.

Cut prosciutto slices into 1” wide strips.
Top the bread slices with the prosciutto, then the Apple Fig Ginger Chutney and then some figs pieces.
Cut the cheese into thin slices or wedges and place atop the figs.

Place platter into the oven for 1 minute until cheese is lightly melted.


Pork Tenderloin with Apple Fig Ginger Chutney

2 pork tenderloins
grainy mustard
Sea salt
1 onion
½ cup white wine
4  tbsp. Artisan Edibles Apple Fig Ginger Chutney

Preheat oven to 375 degrees. Rub the tenderloins with grainy mustard. Sprinkle tenderloins with sea salt and pepper to taste.  Slice an onion into three to four thick slices and set tenderloins on onion rack. Add white wine. Roast in heated oven (375 degrees F.) for 25 to 30 minutes, until slightly pink.  Remove tenderloin (keep warm) and discard onion slices. To serve, slice pork tenderloin and top with Artisan Edibles Apple Fig Ginger Chutney.

Serve with garlic mashed potatoes and fresh green beans. A nutty wild rice pilaf accompanied with a yam mash and grilled asparagus with a creamy balsamic glaze is also delicious.




Baked Brie with Apple Fig Ginger Chutney In Puff Pastry

½ of a 17.3 ounce puff pastry sheet (1 sheet thawed)
1 egg
1 tbsp. water
1- 212mL  jar of  Artisan Edibles Apple Fig Ginger Chutney
1/3 cup of roasted walnuts
1 (13.2 ounces) Brie cheese round

Heat the oven to 400 degrees F. Beat the egg and water in a small bowl with a fork.

Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a 14-inch square. Spread the Apple Fig Ginger Chutney on the pastry to within 2 inches of the edge. Sprinkle with the nuts. Place the cheese in the center of the pastry. Fold the pastry up over the cheese to cover. Trim the excess pastry and press to seal. Brush the seam with the egg mixture. Place seam-side down onto baking sheet. Decorate with the left over pastry. Brush the puff pastry completely with the remaining egg wash.

Bake for 20 minutes or until the pastry is golden brown. Let stand for 45 minutes. Serve with crisp crackers and green grapes.

Potted Goat Cheese with Apple Fig Ginger Chutney

275 grams soft goat’s cheese
½ lemon, grated zest only
1 tbsp. Italian parsley, finely chopped
freshly ground pepper
Artisan Edibles Apple Fig Ginger Chutney

To make the potted cheese, combine all the ingredients in a bowl or food processor and mix well. Taste and season with black pepper. Cover and set aside in a cool place.

To serve, place a spoonful of potted cheese in the middle of each plate. Serve a little Apple Fig Ginger Chutney around the side. Serve with crackers or sliced baguette.


Grilled Panini with Havarti Cheese, Smoked Chicken Breast, Red Onion and Apple Fig Chutney

INGREDIENTS (serves 4)
8 slices country style artisanal bread
8 slices Havarti cheese
4 oz. smoked chicken breast, thinly shaved
thin red onion slices
Artisan Edibles Apple Fig Ginger Chutney
grainy mustard

Spread out four slices of bread and top each with 2 slices of cheese, smoked chicken breast and red onion.  Spread grainy mustard and Apple Fig Ginger Chutney on remaining four slices of bread. Place on top to make a sandwich.

Heat a non-stick grill pan until hot. Brush top of each sandwich with olive oil and place down on grill pan. Cook until brown and grill marks appear. Brush remaining side with olive oil, flip the sandwich and continue to cook until done. Cut on diagonal and serve.