Easy Apple Bruschetta Recipe (2024)

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Apple Bruschetta – Toasted bread topped with goat cheese and sweet and sour apple chutney make this appetizer the perfect fall nibble.It is quick, easy and full of flavor. A great bite for any gathering or even date night at home!

Apple chutney bruschetta has quickly become our favorite fall appetizer. Made with fresh apples and dried fruit, this chutney is good on everything from crostini to baked chicken or a pork roast.

The first time I made this, we could not stop eating it.

I figured four pieces per person was plenty, and under normal circ*mstances, it is, but what happened next was like watching the cookie monster eat with crumbs flying everywhere.

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Apple bruschetta

Making a big batch of crostini piled high with tasty toppings is my go to appetizer.

I absolutely love having friends over, and everyone knows if you’re coming to my house, you’ll leave full.

This doesn’t mean that I have to spend all day in front of the stove.

I do this already for my job, so I like to have casual, easy nibbles when I’m hosting friends.

What exactly is a chutney?

A chutney is a condiment that usually has the consistency of jam.It has both sweet and sour elements to it, most often sugar and vinegar.

Often, it has fruit and also onions to balance out the sweet and savory.

In this apple chutney, I’ve used red onions to balance the green apples along with brown sugar and vinegar. I’m a big fan of sweet and sour.

It’s all about hitting your tongue with that “zing” of flavor that’s not too sweet, nor too sour but definitely packs a punch. If you like sweet and sour, try my Sicilian Eggplant Caponata recipe. It too, makes a very tasty topping!

For this particular recipe, I prefer to do the bread in the oven instead of the grill.It’s personal preference, but the grill will impart a smokiness that I don’t want.

Date night appetizers

Date night at home is a thing. We like going out as much as anyone, but that isn’t always an option.

Making a few easy date night appetizers is a great way to have a special evening without leaving the house. Here are a few more of our favorites:

• Mushroom, olive and feta stuffed phyllo

• Heirloom tomato bruschetta

• Melon bruschetta with honey ricotta

• Lobster chips with saffron aioli

• Apple Cider Bourbon co*cktail

Why this recipe works

The buttery, crunchy bread is topped with creamy goat cheese and piled high with sweet and sour apple chutney.

All of these components work together to give you a delicious bite!

If you aren’t a fan of goat cheese, you could certainly swap out ricotta or even cream cheese. Do you hate raisins? Leave them out and double the dried cranberries!

What do I need to make apple chutney bruschetta?

Serrated bread knife
Chef’s knife
Citrus zester
Measuring Cups and Spoons
Pepper Grinder
Heavy-Duty sheet pan – thin sheet pans may warp in high temps, this will not!

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Apple Chutney Bruschetta

Toasted bread topped with goat cheese and sweet & sour apple chutney bruschetta make this the perfect fall appetizer. It is quick, easy and full of flavor - a great nibble for any gathering or date night at home.

Prep Time10 minutes

Cook Time30 minutes

Total Time40 minutes

Ingredients

Apple Chutney

2 medium granny smith apples, peeled, cored and ¼-inch diced
1 small red onion, ¼-inch diced
1 tablespoon fresh ginger, minced
2 cloves garlic, minced
½ cup apple cider vinegar
½ cup light brown sugar, lightly packed
½ cup raisins
¼ cup dried cranberries, can substitute currants or golden raisins
2 tsp kosher salt
½ tsp black pepper
2 tablespoons olive oil
1/2 lemon, zest and juice, optional

Crostini

1 ficelle or baguette, thinly sliced
2 tbsp olive oil
4 ounces goat cheese

Instructions

Make bruschetta:

In a medium pot, heat olive oil over medium heat. Add red onion and cook until translucent (about 6 minutes). Add ginger and garlic, cook until fragrant (about 3 minutes).
Add vinegar, brown sugar, raisins, cranberries, salt and pepper. Simmer for 20 minutes, stirring occasionally. Add apples and lemon juice/zest (if using) and cook for an additional 10 minutes until apples are soft, but not mushy and falling apart.
Chutney should be fairly thick and not runny. It will thicken a little as it cools, but if you have too much liquid at this point, increase heat to medium high and let it boil for a few minutes to cook off the liquid.
Remove from heat and let it cool to room temp before storing.

Toast crostini

Heat oven to 400°F/200°C/Gas Mark 6
Place slices of bread brushed with olive oil on a baking sheet.
Toast for 6 - 8 minutes, or until golden brown and crisp. Cool completely.
Spread with goat cheese and top with apple chutney.

Notes

Ficelle is basically a skinny baguette. If you can't find this, simply substitute half a regular baguette, as it is a bit bigger.

The calorie count is actually a bit less than calculated - ficelle is not in the system and I had to use a baguette. So, you can have a bit more and not feel bad about it!

Did you make this recipe?

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Recipe originally published 10/17/18, most recent update 9/15/20.