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Herbed Walnuts, Gouda, and Balsamic Apple Chutney Bites

Serves 8 (3 per person).

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    For an interactive feast, arrange the components of this canapé on a large platter for guests to build their own. This not only reduces the amount of time spent prepping, but it also encourages conversation while diners mix, match, and munch.

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    Gouda can be replaced with goats’ cheese, sharp cheddar, or blue cheese—in fact, you can make a deluxe cheese platter with all varieties.

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    Herbed Walnuts, Gouda, and Balsamic Apple Chutney Bites

    Ingredients

    • 1 apple, peeled, cored, and diced
    • 2 Tbsp (30 mL) orange juice
    • 1 Tbsp (15 mL) balsamic vinegar
    • 1 Tbsp (15 mL) unsalted butter
    • 1 cup (250 mL) raw walnut halves
    • 1/2 tsp (2 mL) dried Italian seasoning or dried thyme
    • 4 oz (125 g) thinly sliced Gouda cheese
    • 24 whole grain or gluten-free crackers
    • Pomegranate seeds, optional
    • 1/4 cup (60 mL) fresh oregano or thyme sprigs

    Nutrition

    Per serving:

    • calories238
    • protein8g
    • fat18g
      • saturated fat5g
      • trans fat0g
    • carbohydrates15g
      • sugars4g
      • fibre3g
    • sodium169mg

    Directions

    01

    For chutney, in small saucepan, bring apple, orange juice, and balsamic to a boil; reduce to a simmer, cover, and cook until apples are tender, about 5 to 10 minutes. Set aside.

    02

    For walnuts, in medium skillet, melt butter until foaming; add walnuts and dried herbs. Toast over medium heat for 5 to 8 minutes, until walnuts are fragrant and beginning to deepen in colour. Set aside.

    03

    To assemble canapeu0301s, top each cracker with a rolled slice of cheese, walnut half, spoonful of chutney, a couple of pomegranate seeds, and sprig of fresh herbs. Or, place all ingredients on serving platter and have guests build their own. Serve.

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    This recipe is part of the Amuse-Bouches collection.

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