Apple Blue Cheese Chutney & H&F Bread Co. baguette

Apple Blue Cheese Chutney & H&F Bread Co. baguette

Apple blue cheese chutney H&F Bread Co. Baguettes

Yield: Serves 10 (serving size: about 3 1/2 tablespoons)

Try with Pain Au Levain baguettes  or


Total time: 1 Hour, 10 Minutes


2 teaspoons olive oil

1/4 cup finely chopped shallots

2 1/2 cups finely chopped peeled      Braeburn apple (2 large) 

1 cup apple cider

1/4 cup golden raisins

2 tablespoons brown sugar 

1 tablespoon cider vinegar

1 1/2 teaspoons chopped fresh thyme, divided

1/4 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1/2 cup (2 ounces) crumbled blue cheese


  1. Heat a small saucepan over medium-high heat. Add oil to pan; swirl to coat. Add shallots; sauté 1 minute. Add apple and next 4 ingredients (through vinegar); bring to a boil. Reduce heat, and simmer, uncovered, 25 minutes or until most of liquid evaporates and apples are very tender. Remove from heat; stir in 3/4 teaspoon thyme, salt, and pepper. Cool to room temperature. Gently stir in blue cheese. Sprinkle with the remaining 3/4 teaspoon thyme.

Note: Make-ahead tip: Prepare and refrigerate the chutney up to three days ahead; bring to room temperature before serving. For a prettier presentation, top crostini with chutney, and sprinkle the cheese on top instead of stirring it into the chutney.

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