A wonderful appetizer that combines the tang of blue cheese with sweet apple chutney.

2 1/2 cups Braeburn apples (2 large), peeled and finely chopped

1 cup apple cider

1/2 cup blue cheese, crumbled

1/4 cup shallots, finely chopped

1/4 cup golden raisins

2 Tbsp brown sugar

1 Tbsp cider vinegar

2 tsp canola oil

1 1/2 tsp fresh thyme, chopped, divided

Kosher sea salt and freshly cracked black pepper to taste

  1. Heat a small saucepan over medium-high heat, and add oil; swirl to coat.  Add shallots and saute for 1 minute to soften.  Add chopped apple, cider, raisins, brown sugar, and cider vinegar, and bring to a boil.
  2. Reduce heat and simmer, uncovered, for 25 minutes, or until most of the liquid has been evaporated and apples are very tender.  Remove from heat, and stir in 3/4 tsp thyme, and add salt and pepper to taste.
  3. Cool to room temperature, and gently stir in blue cheese.  Sprinkle with remaining thyme, and serve with La Panzanella Croccantini.
Original recipe found at myrecipes.com
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