Apple Fig Chutney Appetizer with Blue Cheese and Toasted Walnuts Gluten Free
Recipe adapted from Kelli Leingang Pitrone, RD LD
1 Tbsp lemon juice
1 cup water
2 Kiku apples, sliced into 1/2-inch wide wedges (or an apple of your choice)
3 to 5 oz walnut pieces
5 oz Virginia Chutney Co. Balamsic Fig Chutney
4 to 6 oz Carr Valley Glacier Blue Cheese, finely crumbled
Combine lemon juice and water. Place apples in lemon-water juice mixture. Soak for at least 30 minutes to prevent browning.
Preheat dry skillet over medium-high heat. Add walnuts and toast for about 1½ minutes or until they begin to become fragrant and oil appears on the surface of the nuts. Flip and continue for about another 30 seconds to 1 minute as desired.
Drain apples and remove excess moisture. Place on serving plate. Smear 1 to 2 tsp of chutney on each apple slice. Top chutney with blue cheese and toasted walnuts.
This recipe is also delicious served on a bed of baby spinach leaves for a refreshing salad.
Allergy Warning: Contains milk and other nuts