BRUSCHETTA WITH PORK & CRANBERRY CHUTNEY

Chutney Ingredients:

  1/4 cup sugar
  1 medium ( 1 cup) apple, cored, chopped
  1 tablespoon cider vinegar
  1 teaspoon freshly grated orange peel
  1 teaspoon finely chopped chipotle chiles in adobo sauce
1/4 teaspoon ground cinnamon
  1 cup whole cranberry sauce
Bruschetta Ingredients:

  1/4 cup Butter, melted
  1 tablespoon finely chopped fresh garlic
  1 (8-ounce) loaf baguette-style French bread, cut into 30 (1/2-
inch) slices
  1/2 pound deli roasted pork or turkey, thinly sliced
  6 ounces (1 1/2 cups)Provolone Cheese, shredded
  1/2 cup thinly sliced green onions


Combine all chutney ingredients except cranberry sauce in 2-quart
saucepan. Cook over medium-high heat, stirring occasionally, until
mixture comes to a boil (2 to 3 minutes). Reduce heat to medium;
cook, stirring occasionally, until mixture begins to thicken (3 to 5
minutes). Stir in cranberry sauce. Continue cooking until mixture
comes to a boil and is thickened (4 to 6 minutes).

Heat oven to 425°F. Combine butter and garlic in small bowl. Lightly
brush 1 side of each bread slice with butter mixture. Place onto
ungreased baking sheet, buttered-side up. Bake for 5 to 7 minutes,
turning once, until golden brown.

To assemble each bruschetta, place 1 slice pork on buttered-side of
toasted bread; top with 2 teaspoons chutney and 1 tablespoon cheese.
Repeat with remaining ingredients. Bake for 2 to 3 minutes or until
cheese is melted. Sprinkle each bruschetta with 1 teaspoon green
onion.

TIP: Chutneys can be made with a variety of fruits such as mangoes,
apricots and plums cooked along with vinegar, sugar and spices. They
are traditionally served with curries, but also go well with roasted
meats and cheeses. Because cranberries are so tart on their own, the
addition of other fruits and sugar helps to mellow their sharpness.

Yield:  30 appetizers

Nutrition Facts (1 appetizer)






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