Crostini with Roasted Garlic, Goat Cheese and Apple Chutney

This is an absolutely too die for appetizer.  The recipe is originally from 128 Cafe in St Paul, Minnesota.  Many years ago, in 1999 to be exact, Bon Appetit published it in the October edition of their magazine. Don't let the seemingly odd combination of ingredients fool you.  They blend together wonderfully.

To begin, you will need some garlic.  These were small heads, so I used all three.

Cut the very top of the head of garlic off

place it on a piece of foil and drizzle with a little olive oil.  Wrap each head individually in the foil and roast it in the oven at 450 degrees for 30 minutes. 

While the garlic is roasting, prepare the chutney.  Combine 1/2 cup of brown sugar

and 1/2 cup of rice vinegar in a small sauce pan and heat over low heat.

Next, mince two cloves of garlic.

Peel

and grate 3/4 teaspoon of fresh ginger.

Add one cinnamon stick and sprinkle with an 1/8 teaspoon of cayenne pepper.

When the sugar has dissolved, add all four ingredients to the saucepan and stir.

To finish the chutney, you will need one Granny Smith apple and two Roma tomatoes.

Peel, core and cut the apple into small pieces.

Add 1/2 cup of golden raisins.

Once the sugar mixture is reduced to about 1/4 cup and syrupy, add the apples and raisins.

Stir to combine and cook on high heat until the apples are tender, about ten minutes.

While the apples are boiling, take a few springs of mint

and chop, combining in a bowl with the chopped tomatoes.

When the apples are tender, remove from the heat and cool to room temperature.

Once cool, combine the apple and tomato mixtures.

and stir to combine.

When the garlic has cooled, unwrap it from the foil and squeeze the cloves out of head.

To prepare the crostini, slice a French baguette into 1/3-inch-thick slices

and brush with olive oil. 

Bake in 450 degree oven for 8 minutes.

Put the chutney, roasted garlic and one log of goat cheese on a platter.

This is a hands on appetizer.  Smear the crostini with goat cheese.

Smash a clove or two of roasted garlic on top of that.

Finally, top with apple chutney.

Yum!  I took these pictures last week, but I might have to make this again today, just for myself, because my mouth is watering just thinking about it.  Enjoy!

Crostini with Roasted Garlic, Goat Cheese and Apple Chutney  
serves: 4  (Recipe also on epicurious)

• 3 heads of garlic
• 1/2 cup brown sugar
• 1/2 cup rice vinegar
• 2 garlic cloves, minced
• 3/4 t fresh ginger, peeled and grated
• 1 cinnamon stick
• 1/8 t cayenne pepper
• 1 Granny Smith apple, peeled, cored and cut into small pieces
• 1/2 c golden raisins
• 2 small Roma tomatoes, diced
• 1 T mint, chopped
• 1 French baguette
• olive oil
• 6 ounces fresh goat cheese

Cut the very top of the head of garlic off, place on a piece of foil and drizzle with a little olive oil.  Wrap each head individually in the foil and roast it in the oven at 450 degrees for 30 minutes.

For the chutney, combine 1/2 cup of brown sugar and 1/2 cup of rice vinegar in a small sauce pan and heat over low heat until the sugar dissolves.  Add garlic, ginger, cinnamon and cayenne and simmer until mixture is syrupy and reduced to 1/4 cup, about 8 minutes.  Mix in the apple and raisins and boil until apples are tender, about 10 minutes.  Cool to room temperature and mix in tomatoes and mint.

To prepare the crostini, slice a French baguette into 1/3-inch-thick slices and brush with olive oil.  Bake in 450 degree oven for 8 minutes.

Serve chutney, roasted garlic, goat cheese and crostini together and allow guests to assemble their own appetizers.

Four Cheese Manicotti

I was recently out to dinner at an Italian restaurant with my brother and he ordered manicotti, one of my all time favorite dishes.  I commented that I should order that also, because I love it and it never seems to turn out the same at home and he retorted that was because I was using store bought manicotti shells.  Now, I don't always listen to my brother, he is after all my baby brother, but, in this case, I had a sneaky suspicion he just might be onto something.

When I got home, I referred to my trusty Soprano Family Cookbook for the recipe for the crepes and it turns out they are super simple.  Flour, water, eggs and salt.

It was just the kids and I, so I wanted to make a fairly small sized serving.  I combined 2 eggs, 1/2 cup of flour, 1/2 cup of water and 1/4 teaspoon of salt,

whisked it together and then covered and refrigerated it while I prepared filling.

I love cheese!

For the filling, I combined 1 cup of ricotta cheese,

1 cup of shredded mozzarella cheese,

a couple of ounces of goat cheese,

and 1 cup of grated Parmesan cheese.

I added an egg and some salt and pepper

along with some chopped Italian parsley

and stirred to combine.

For the sauce I used my standard marinara.  I feel like I repeat this a lot here and it probably deserves its own post, but no time for that today, so here it is again.  Chop up a couple of cloves of garlic.

Yum!

Puree 32 ounces of canned diced tomatoes.

Add a couple tablespoons to a large saute pan

and cook the garlic for a few minutes until fragrant.

Add the pureed tomatoes

and season to taste with salt and pepper.

Let it simmer for about 15 minutes and then add some torn fresh basil.

Now back to the crepes.  I used a small saute pan, which I brushed with olive oil.

I poured approximately 1/3 cup of the batter into the pan once it was hot

and rotated the pan around

to distribute the batter.

After about 1 minute, I was able to flip the crepe over, using my fingers

and continued to cook it for an additional 30 seconds or so.

The finished crepes can be stacked on a plate, separated by wax paper.  The batter made seven crepes.  That kinda drove me nuts...  Wouldn't it have been better if it made eight, or even six?  Huh.  Oh well, onward.

Spoon a couple of tablespoons of the marinara sauce into the bottom of a baking dish

and smear it all around.

Retrieve the cheese mixture

and, in this case, spoon one seventh (not one sixth or eighth) of the mixture down the center of a crepe.

Beginning at one side, roll it up

just like an enchilada

and place it into the marinara coated baking dish.

Repeat with all seven crepes

and then smother the prepared crepes with the remaining marinara sauce.

Now, for more cheese!  Take another cup of mozzarella cheese and sprinkle it on top

and then grate a bit more Parmesan cheese on top of that.

Pop the dish into a preheated, 350 degree oven and bake for 45 minutes.

Yum!  When it comes out of the oven, you will have a gooey, cheesy, delicious entree.

After I plated it, I threw on a little extra cheese and basil for good measure!

Don't tell my brother, but he might have been right.

The crepes make all the difference in the world.  How come I didn't think of that?  Enjoy!

Four Cheese Manicotti 
serves: 4  (Recipe also on Tasty Kitchen)

• For the crepes:
• 1/2 cup flour
• 1/2 cup water
• 2 eggs
• 1/4 t salt
•  For the filling:
• 1 cup ricotta cheese
• 1 cup mozzarella cheese, shredded
• 3 ounces goat cheese
• 1 cup Parmesan cheese, grated
• 1 egg
• 1/4 cup Italian parsley, chopped
• salt and pepper, to taste
• For the sauce:
• 4 cloves garlic
• 32 ounces diced tomatoes, pureed
• 3 T olive oil
• 2 T fresh basil
• salt and pepper, to taste
• For the top:
• 1 cup mozzarella cheese, shredded
• 1/2 cup Parmesan cheese, grated

Whisk together 2 eggs, flour, water and 1/4 teaspoon of salt,cover and refrigerate for at least 30 minutes.

For the filling, combined ricotta, mozzarella, goat and Parmesan cheese. Add an egg and season with salt and pepper.  Stir in chopped Italian parsley.

For the sauce, puree 32 ounces of canned, diced tomatoes.  Heat olive oil in a large saute pan and cook the garlic for a few minutes until fragrant.  Add the pureed tomatoes and season to taste with salt and pepper.
Let simmer for15 minutes, adding fresh basil at the very end.

Brushed a small saute pan with olive oil.  Pour approximately 1/3 cup of the crepe batter into the pan and rotated the pan to distribute the batter.  Cook for about 1 minute and then flip the crepe over, using your fingers and continue to cook for an additional 30 seconds.  Slide onto a plate and repeat with remaining batter.  The finished crepes can be stacked on a plate, separated by wax paper. 

Preheat the oven to 350 degrees.  To assemble, spoon a couple of tablespoons of the marinara sauce into the bottom of a baking dish and smear it around.  Spoon 1/2 cup of the cheese mixture down the center of a crepe, roll it up and place it into the marinara coated baking dish.  Repeat will all the crepes and then smother with the remaining marinara sauce.  Top the dish with another cup of shredded mozzarella cheese and 1/2 cup of grated Parmesan cheese.

Bake for 45 minutes.