Goat Cheese Bruschetta with Plum Chutney Recipe
Photographs by John Huba
To elevate this simple appetizer, SPACE at Ryder Farm’s director of food, Rebecca Wolf, adds crunchy sea salt, fresh thyme, and a generous dollop of a savory fruit chutney. She buys the topping at Hayfields Market in nearby North Salem, New York, but you can easily whip up a batch to keep on hand. (See Hayfields Market Plum Chutney, below.)
Makes 16 bruschetta
½ baguette, cut into 16 ½-inch-thick slices
¼ cup olive oil
Coarse sea salt, such as Maldon
Freshly ground black pepper
4 ounces goat cheese
Hayfields Market Plum Chutney (recipe below) or your favorite chutney
1-2 tablespoons fresh thyme leaves
Preheat oven to 350°F. Lightly brush both sides of bread slices with olive oil and sprinkle with salt and pepper to taste. Arrange bread in a single layer on a rimmed baking sheet; bake until golden brown, 10 to 12 minutes. Let toast cool slightly, then top each slice with an even amount of goat cheese and a small dollop of chutney. Sprinkle with thyme and more salt and pepper to taste; serve immediately.
Hayfields Market Plum Chutney
In a large saucepan over medium-high heat, combine 3½ pounds pitted and chopped plums (about 8 cups); 1 finely chopped medium red onion; ½ cup dried currants; ¼ cup cider vinegar; 2 cloves finely chopped garlic; 1 tablespoon mustard seeds; 1 teaspoon fine sea salt; and ½ teaspoon freshly ground black pepper. Bring to a boil, then reduce heat to a simmer and cook, stirring occasionally, until fruit breaks down and mixture is reduced by a third, 30 to 40 minutes. Add organic sugar, to taste, if desired. Distribute chutney among 6 pint jars and seal with lids; refrigerate for up to 3 months.