Crostini With Artisan Edibles Rhubarb Sour Cherry Chutney, Jicama and Ricotta/Chèvre
INGREDIENTS (makes 18 Crostinis)
Crostini Recipe
1 tablespoon olive oil
sliced baguette
Preheat oven to 375 degrees F. Place sliced baguette, brushed with olive oil, on a baking sheet and toast until crisp (about 5 to 8 minutes). Cool.
Topping
1 Jar Artisan Edibles Rhubarb Sour Cherry Chutney
½ cup jicama, chopped
¼ cup mint leaves, chopped
Pinch cayenne pepper
375 g ricotta cheese
375 g Chèvre, soft goat cheese
Mix Rhubarb Sour Cherry Chutney with jicama, mint and cayenne pepper. Combine ricotta and chèvre. Spread ricotta/chèvre mixture on crostini. Top with Rhubarb Sour Cherry mixture. Arrange on platter.
Rhubarb Sour Cherry Chutney
- A Quick & Easy Appie with Artisan Edibles Rhubarb Sour Cherry Chutney
- Ancho Chili Chocolate Brownies With Rhubarb Sour Cherry Chutney
- Chocolate Blinis With Artisan Edibles’ Rhubarb Sour Cherry Chutney and Orange Cream
- Crispy Tofu Popsicles with Artisan Edibles Rhubarb Sour Cherry Chutney
- Crostini With Artisan Edibles Rhubarb Sour Cherry Chutney, Jicama and Ricotta/Chèvre
- Duck Breast with Rhubarb Sour Cherry Chutney
- Indian Spiced Pork Tenderloin with Artisan Edibles Rhubarb Sour Cherry Chutney
- Lentil Tagine Topped with Greek Yogurt and Artisan Edibles Rhubarb Sour Cherry Chutney
- Phyllo Purses Filled with Rhubarb Sour Cherry Chutney & Chèvre
- Turkey Burgers with Caramelized Onions and Rhubarb Sour Cherry Chutney
