Home Recipes Savories Plum Chutney-Blue Cheese Canapés

Plum Chutney-Blue Cheese Canapés

Plum Chutney-Blue Cheese Canapés

Plum Chutney-Blue Cheese Canapés pictured with Mushroom-Steak Canapés and Smoked Salmon–Cucumber Canapés

Plum Chutney-Blue Cheese Canapés
Serves: 32
  • 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
  1. 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.
  2. Spread 1½ teaspoons blue cheese onto each mini toast. Spoon 1 teaspoon chutney in center of toasts.
  3. Garnish with basil, if desired. Serve immediately.
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.


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