Apple Cranberry Chutney & Brie Sourdough Crostini

Cook Time
240-300

Flute bread

Product Image
Goldminer Flute Bread Packaging
Subtitle
NET WT 8OZ (227 g)
Allergens
CONTAINS WHEAT. MAY CONTAIN SOYBEAN, EGGS AND TREE NUTS.
Ingredients
ENRICHED WHEAT FLOUR (WHEAT FLOUR, MALTED BARLEY FLOUR, NIACIN, REDUCED IRON, THIAMIN MONONITRATE, RIBOFLAVIN, FOLIC ACID), WATER, RICE FLOUR, CONTAINS 2% OR LESS OF: YEAST, SALT, WHEAT PROTEIN ISOLATE (WHEAT GLUTEN, PHOSPHATE, LACTIC ACID, SULFITES), MALTED BARLEY EXTRACT, FUMARIC ACID, LACTIC ACID.
Product Category
Specialty
Import ID
1023

Ingredients

  • 1 California Goldminer® Sourdough Flute bread, sliced
  • 1 pkg. cranberries
  • 1 Granny Smith apple
  • 2 tbsp. brown sugar
  • 1 tsp. cinnamon
  • 1 tsp. cider vinegar
  • 10-12 slices Brie
  • 4 tbsp. orange zest

Directions

  1. In a crockpot, combine all ingredients except sliced bread, Brie and orange zest. Stir to combine and cook covered, on low, for 3-4 hours or until cranberries pop and mixtures thickens.
  2. Transfer mixture to bowl and cool.
  3. Preheat oven to 350˚. Lay bread slices on sheet pan. Lay one slice of Brie on each slice and place tray in oven for about 7 minutes, until cheese has melted and bread has browned slightly. Top with orange zest and enjoy.
Servings
10-12
Course
appetizer