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Chevre & Apple Chutney Roll


mktye
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Chevre & Apple Chutney Roll

Serves 8 as Appetizer.

The chutney part of the recipe (adapted from a recipe in a November 1996 “Bon Appétit” magazine) makes approximately 3 cups of chutney which is more than is needed for the roll. However, the chutney is excellent as a condiment and we never have a difficult time using up the "extra".

The chutney is best if made at least one day before using so the flavors can mellow. Use golden raisins for a light-colored chutney and dark raisins for a dark chutney. Also, other dried fruits (prunes, apricots, etc.) can be substituted for the raisins as variations to the basic recipe.


Chutney

  • 1-1/2 c apple cider vinegar
  • 2 c sugar
  • 1-1/2 lb tart apples, peeled, cored, chopped into 1/2-inch pieces
  • 10 large garlic cloves, minced
  • 2 oz fresh ginger, peeled, minced
  • 1-1/2 tsp salt
  • 1 tsp dried crushed red pepper
  • 1-1/2 c (packed) raisins, coarsely chopped
  • 2 T yellow or brown (or a mixture of the two) mustard seeds

Roll

  • 12 oz chevre, at room temperature
  • 1/2 c apple chutney (from above), cooled or chilled

Bring the vinegar and sugar to a boil in a saucepan, stirring until the sugar dissolves. Simmer for 10 minutes. Add the minced garlic and stir. Mix in the remaining chutney ingredients (but not the chevre!). Simmer until the apples are tender and the chutney thickens, stirring occasionally while it cooks. 45-60 minutes. Cool chutney and chill until used.

Pat the softened chevre onto a sheet of plastic wrap in a rough rectangular shape. Cover with another sheet of plastic wrap and roll (or pat) into a 1/4"-thick rectangle. Peel off the top sheet of plastic and spread the chevre with a thin layer of chutney. Use the bottom sheet of plastic wrap to help roll the chutney covered chevre, along the long side of the rectangle, into a tight roll.

Or, you can line a small loaf pan or other mold with plastic wrap and spread alternating layers of chevre and chutney inside the mold, packing each layer firmly,starting and ending with chevre. Unmold onto a serving plate and peel off the plastic.

Chill if not serving immediately (roll can be made up to one day beforehand) and bring to room temperature before serving with crackers or bread.

Keywords: Hors d'oeuvre, Vegetarian, Condiment, Appetizer, Easy, Cheese, Snack

( RG1046 )

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