uncooked red onion(s)
¼ cup(s), sliced, finely chopped
¼ strip(s), diced
2 medium, diced
packed light brown sugar
apple cider vinegar
1 Tbsp, fresh, chopped
French baguette bread
¼ loaf/loaves, medium, about (8-ounce), cut into 4 slices and toasted
- To make the chutney, heat the oil in a small nonstick saucepan over medium-high heat. Add the onion and bell pepper. Cook, stirring occasionally, until softened, about 8 minutes. Add the tomatoes, brown sugar, vinegar, salt, and allspice; bring to a boil. Reduce the heat and simmer, covered, stirring occasionally, until the flavors blend and the chutney has thickened, about 20 minutes. Remove from the heat; stir in the pine nuts and parsley.
- Spoon about 2 tablespoons of the chutney onto each piece of toast. Serve at once. Yields 2 crostini per serving.