Sun Dried Tomato Chutney
Okay, so this isn’t technically a sun dried tomato “chutney”, but it isn’t a tapenade either..and I didn’t want to simply call it a paste because that doesn’t sound cute…so I’m calling this sun-dried tomato creation of mine a chutney. If you don’t like it I’m sorry. But, that’s just what we’re doing.
Mince up your garlic and toss it into your pan with olive oil. Cook until fragrant and add your sun dried tomatoes. Cook down a little about 5 minutes on medium heat, turn the heat down, add half of your basil and mix.
Then transfer your mixture into a bowl and get out your immersion blender!
Mix carefully on high, pulsing as you go. You may want a bowl with higher sides as it does splatter a little, but if you’re careful and take your time you should be fine! At this point I added a little white whine vinegar to taste and salt and pepper.
Once you’re done pulsing it up, add your parmesan cheese to taste, mix and stick the mixture in the refrigerator while you toast your crostini.
Slice your french bread to the desired thickness, spread olive oil on both sides and stick in a 350 degree oven. Cook for about 15-20 minutes until golden brown, rotating the cooking sheet halfway through. Let the crostini’s cool and check your chutney for the right temperature.
If you want, you can rub a garlic clove on the bread to give it a nice spicy garlic taste before it cools, then top with your sun dried tomato chutney. I think that’s an amazing little trick that adds a ton of flavor to a dish.
And then you’re done! Top with a little more basil, maybe a little salt, pepper and parmesan and you are good to go! Printable recipe coming soon!
Ingredients
- - Crusty french bread
- - 1 jar sun-dried tomatoes in oil
- - 3 cloves garlic; minced
- - 2 lemon wedges or more to taste
- - Basil to taste; Chiffonade
- - 1 roma tomato; minced
- - Grated Parmesan cheese to taste
- - Goat Cheese
- - Salt and Pepper to taste
Instructions
- Set your oven to 350 degrees fahrenheit and grease your slices of french bread with olive oil.
- Cook for 15 minutes until golden brown. Let cool while you cook the rest.
- Cook down your garlic, sun-dried tomatoes and roma tomato.
- Add basil, salt, pepper and parmesan cheese to taste.
- Use an immersion blender, food processor, or bender to blend until a paste-like consistency.
- Top your crostini with goat cheese, then with the sun-dried tomato mixture.
- Top with basil, parmesan cheese and fresh cracked pepper as a garnish.
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