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
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