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.
Prep Time: 40 Minutes