Cheese crostini with spicy plum and tomato chutney. Fast luxury sandwiches as a starter or snack.
Contains advertisements for misunderstood stone fruit
H For a change, let's talk about a completely misunderstood kitchen sweetheart from the category" Please stock up ": the dry plum. However, the name itself is a gross mistake. Because the ideal dry plum is not dry at all - but sweet, soft, aromatic and full of concentrated fruit flavor. And this taste is a real plus for very different favorite dishes. Or does cheese crostini with manchego and spicy plum and tomato chutney sound somehow embarrassingly dusty and uncomfortably full? Nope? Eben.
Of course you have to - as always - pay a little attention to what quality you fish from the supermarket shelf. It is rumored that there may actually be one or the other representative of the brand "Hart & Trocken". However, when you throw Californian prunes into your shopping trolley, you can always be sure that they arrive at home, ripe, soft and juicy. This is due on the one hand to the sun-kissed cultivation area and on the other hand to the special processing method. After harvesting, the stone is pressed out of the ripe fruit so that the plum shell immediately encloses and seals the juicy interior again. This prevents the fruits from completely drying out and really becoming the proverbial dry plum - they instead remain round, plump and delicious. If you like, you can read all about the Amaz! N Prunes here.
And this plump, round delicacy may today play in a spicy, sweet-salty chutney, for example makes a great cheese. The simple cheese case becomes a real highlight! The ingredients for the chutney come mostly from the supply: lumpy tomatoes, onions, some garlic, a few spices, vinegar, sugar - and of course our juicy prunes. The whole simmer gently for a few minutes and ... tadaaa ... finished the plum-tomato-chuntey. You can prepare the chutney great for stock (it lasts for weeks in the refrigerator) and then when needed, serve as the icing on the cake with bread and cheese.
Serve the cheese crostini with the spicy plum and tomato sauce. Chuntey eg Nicely decorated as a starter for guests. Or treat yourself to the luxury sandwiches as a delicious snack just for yourself.
Either way: Have it yummy! ღ
The recipe for cheese crostini with spicy plum tomato chutney
150 g Californian prunes and 1 teaspoon coconut oil (or butter)
2 small red onions, peeled, halved & slices
1 teaspoon salt
1 garlic clove, peeled & chopped
1 pieces hot chili pepper
2 heaped tablespoons sugar
100 ml red wine vinegar
ca.Add the garlic and chilli and simmer for about 1 minute.
Sprinkle the sugar over the onions and caramelise, then add the vinegar.
Drain the plums and drain, then place in Cut the strips (coarser or finer - at your own discretion).
Add the chopped prunes and chopped tomatoes to the onions in the pot and season with cardamom, thyme leaves and lemon zest.
Simmer the plum and tomato chutney on low heat for about 15 minutes, until the liquid evaporates and the chutney is already creamy.
Pour into a clean screw-cap and allow to cool.
Cut the baguette diagonally into 2-3 cm thick slices and toast. Slice the cheese into 2-3 mm thick slices and cover with the crispy baguette slices. Spread the plum and tomato chutney on top and garnish the crostini to taste.
Tips:
The Plum & Tomato Chutney lasts for several weeks in the fridge. Always use an unused spoon to remove contaminants and reduce shelf life.
Cheese crostini with plum and tomato chutney can be decorated to your heart's content with sweet and savory ingredients. Try berries, arugula, onions, fresh plum slices - the sweet-sour, hearty chutney will make a great twist in any direction.