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Tomato-chutney crostini

11
Points®
Total Time
43 min
Prep
10 min
Cook
33 min
Serves
2
Difficulty
Easy
This tasty chutney is so versatile that you could enjoy it in many different ways. Chutneys originated in India thousands of years ago, and the sweet and savory condiment has spread around the world. Use half of this batch to top on the French baguettes, and serve the rest as a topping for chicken, pork tenderloin, or turkey burgers throughout the week. Or, think about doubling or tripling this recipe for your next event or soiree. The chutney will keep in the refrigerator for up to one week. You might try the chutney on Melba toast rounds for a quick snack.

Ingredients

Olive oil

2 tsp

Red onion

¼ cup(s), sliced, finely chopped

Green bell pepper

¼ strip(s), diced

Plum tomato

2 medium, diced

Packed light brown sugar

3 Tbsp

Apple cider vinegar

3 Tbsp

Table salt

½ tsp

Ground allspice

¼ tsp

Pine nuts

2 Tbsp

Fresh parsley

1 Tbsp, fresh, chopped

French bread

¼ loaf/loaves, medium, about (8-ounce), cut into 4 slices and toasted

Instructions

  1. 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.
  2. Spoon about 2 tablespoons of the chutney onto each piece of toast. Serve at once. Yields 2 crostini per serving.

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