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Bruschetta topped with mascarpone cheese and apple chutney on a wood serving board.

Apple Chutney Bruschetta

Homemade apple chutney with a lightly sweet and savory flavor profile on a mascarpone cheese covered french baguette for a delicious bruschetta.
Course Appetizer, Dessert, Side Dish, Snack
Cuisine American, French
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Author Jenn


Apple Chutney Bruschetta

  • 1 large red onion chopped
  • 2 shallots chopped
  • 3 tablespoons olive oil
  • 2 cloves fresh garlic minced
  • 2 teaspoons fresh ginger grated
  • ¾ cup apple cider vinegar
  • ¼ cup orange blossom honey
  • 3 tablespoons granulated sugar
  • 1 teaspoon fine sea salt
  • 1.5 teaspoons pink peppercorns ground
  • 2 teaspoons fresh lemon thyme minced
  • 1 cup crimson raisins
  • 2 tablespoons fresh lemon juice
  • 2 large JUICI apples stem and core removed, cut into small chunks
  • 1 large french baguette
  • 8 ounces mascarpone cheese


Make Apple Chutney

  • Place chopped red onion, shallots, garlic and olive oil in a large skillet. Cook on medium heat until onions have become translucent, about 5-7 minutes.
  • Stir in the grated ginger and minced garlic, letting cook until fragrant, about 2-3 minutes.
  • Next, pour in the apple cider vinegar and honey. Stir gently to mix and coat the onions.
  • Stir in the granulated sugar, raisins, thyme, sea salt and pink peppercorn. Continue to cook on medium heat for about 8-10 minutes, stirring every couple of minutes. The liquid should begin to reduce and thicken.
  • Add the lemon juice and chopped apples. Carefully stir to distribute the apple chunks evenly. Cook an additional 5-6 minutes until the apples have slightly softened.
  • Remove from heat and allow to cool slightly. You can either serve your chutney warm on a prepared baguette slice or let cool completely and chill.

Toast Baguette

  • Toasting your baguette is optional. If you like a crunchy bread, toast lightly, if you want to skip this entirely and just top somewhat softer bread, that works too!
  • Preheat oven to 425 F (220 C). Line a large baking sheet with parchment paper.
  • Slice a french baguette into ¾-1 inch slices. Brush both sides lightly with olive oil.
  • Arrange slices on baking pan, place on middle oven rack and toast until lightly golden brown. I usually do 3-5 minutes, slightly crispy but not super crunchy.
  • Place bread on a cooling rack. Warm bread or cooled bread works fine from here.
  • Smear mascarpone cheese onto lightly toasted warm baguettes slices. Then spoon apple chutney on top of cheese. Enjoy!