The baguette slices in these simple appetizers are brushed with curry oil (a combination of olive oil and curry powder), which adds another complementary layer of flavoring. They go well served with either red or white wine or even with cider. Recipe from Betty Rosbottom and Emily Bell of Tribune Media Services.
- 3 tablespoons olive oil, divided
- 1 cup chopped onion
- 1 teaspoon minced garlic
- 2 teaspoon fresh ginger, peeled and sliced into thin 1-inch julienned strips
- 3/4 teaspoon ground coriander
- 1/2 teaspoon dry mustard
- 1/4 teaspoon ground cinnamon
- Generous pinch cayenne pepper
- 2/3 cup light brown sugar
- 1/2 cup cider vinegar
- 1/4 cup extra virgin olive oil
- 2 teaspoons mild curry powder
- 14 baguette slices cut on the diagonal, about 3/8 inches thick
- 4-ounce piece sharp white cheddar
Halve and core the unpeeled apples, then cut into 1/2-inch dice.
Heat 2 tablespoons of the oil in a medium, nonreactive skillet over medium-high heat. Add onions and saute, stirring, until translucent and brown around the edges, about 4 minutes. Add garlic and saute and stir 1 minute more.
Add remaining tablespoon oil to the skillet and diced apples. Saute, stirring frequently, until apples are translucent and lightly browned, 5 to 6 minutes. Add ginger, coriander, mustard, cinnamon, cayenne and brown sugar, and stir until the sugar starts to melt. Add vinegar and bring mixture to a simmer. Cook, stirring frequently, until mixture is thick and liquids are syrupy, 10 to 12 minutes. Remove chutney from heat and cool. (Chutney can be prepared 1 day in advance. Cool, cover, and refrigerate; bring to room temperature before using.)
For toasts, arrange a rack at center position and preheat oven to 350 degrees. Whisk together olive oil and curry powder, and brush each baguette slice on one side with this mixture. Place toasts, oiled sides up, on a baking sheet and bake until just slightly crisp, about 6 minutes.
Spoon some chutney on top of each toast. Using a vegetable peeler, shave thin slices from the piece of cheddar and garnish each toast with several thin shavings. (Toasts can be prepared 1 hour ahead. Leave at room temperature, uncovered.) Arrange on a serving platter.
Makes 14 toasts to serve 6.
Per serving: 410 calories; 20 g fat (6 g saturated fat; 40 percent calories from fat); 51 g carbohydrates; 17 mg cholesterol; 338 mg sodium; 8 g protein; 3 g fiber.