One of my favorite things to make for Thanksgiving (or any dinner party) is appetizers. I am always playing around with different ingredients to come up with a combination of sweet and savory and this autumn crostini has to be my favorite. It is so easy to make and never disappoints. I originally made this on individual puff pastry pieces in a muffin tin, which is great for making large batches, but felt very light. I wanted a bit more crunch, so I swapped the puff pastry for a fresh baguette and loved it instantly! The combination of sweet chutney with shallots and different cheeses is so layered and delicious. This is the perfect little dish for Thanksgiving or all of your holiday gatherings!

Autumn Crostini

1 Baguette
1 1/2 tbsp. Butter (softened)
2-3 Shallots (thinly sliced)
1 cup White Cheddar (finely shredded)
1/2 cup Pt. Reyes Toma (finely shredded)
Stonewall Kitchen Farmhouse Chutney (can buy at most grocery stores or here)
Fresh Thyme
Salt & Pepper

-Preheat oven to 350 degrees
-Thinly slice baguette on a slight diagonal and lightly spread softened butter on each piece. Place on a baking sheet and toast until edges just begin to crisp – about 5 mins.
-While bread is toasting, thinly slice shallots and sauté with butter for about 6-8 minutes until fragrant and golden in color. I like to add a pinch of sugar to lightly caramelize and a pinch of salt. Once golden, remove from the heat and set aside so they don’t burn.
– When the bread is done toasting, remove from oven and take off the baking sheet.
– Shred cheeses into a bowl and lightly toss together. These cheeses are both on the softer side, so I like to use a microplane to get a very fine shred and prevent large clumps from forming.
-Assemble each crostini by spreading a little farmhouse chutney on the bread, then add shallots (this is personal preference – I LOVE shallots), followed by the cheeses. Top with some lightly chopped fresh thyme, a pinch of flaked sea salt and cracked pepper.
-Bake for 8-9 minutes or until the cheese is melted and bread crisp.
-Remove from oven and top with a fresh thyme sprig and a little cracked pepper. Enjoy!

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