Plum Chutney-Blue Cheese Canapés pictured with Mushroom-Steak Canapés and Smoked Salmon–Cucumber Canapés.
Plum Chutney-Blue Cheese Canapés
Serves: 32
Ingredients
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon minced shallot
- ¼ teaspoon minced garlic
- 2 cups diced plums
- ¼ cup golden raisins
- ¼ cup orange juice
- 2 tablespoons liquid pectin
- 1 tablespoon firmly packed dark brown sugar
- ⅛ teaspoon dry mustard
- ⅛ teaspoon ground coriander
- 2 tablespoons red wine
- ¼ teaspoon red wine vinegar
- 4 ounces blue cheese*
- 32 mini toasts
- Garnish: fresh basil
Instructions
- In a small sauté pan, heat oil over medium heat. Add shallot and garlic; cook until fragrant, approximately 3 minutes. Transfer mixture to a medium saucepan. Add plums, raisins, orange juice, pectin, brown sugar, mustard, and coriander; bring mixture to a boil over medium heat. Reduce heat to low, and simmer for 10 minutes. Whisk in wine and vinegar. Transfer mixture to a heatproof bowl. Let cool completely.
- Spread 1½ teaspoons blue cheese onto each mini toast. Spoon 1 teaspoon chutney in center of toasts.
- Garnish with basil, if desired. Serve immediately.
Notes
Plum chutney can be made up to 3 days in advance, stored in an airtight container, and refrigerated until ready to use.
For best presentation, place a 1-inch square cutter in center of each toast, spoon 1 teaspoon chutney inside cutter, and carefully remove cutter.
For best presentation, place a 1-inch square cutter in center of each toast, spoon 1 teaspoon chutney inside cutter, and carefully remove cutter.
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