Apple Cranberry Chutney & Brie Sourdough Crostini
NET WT 8OZ (227 g)
CONTAINS WHEAT. MAY CONTAIN SOYBEAN, EGGS AND TREE NUTS.
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.
- 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
- 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.
- Transfer mixture to bowl and cool.
- 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.