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Herbed Walnuts, Gouda, and Balsamic Apple Chutney Bites

Serves 8 (3 per person).


    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.


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


    Herbed Walnuts, Gouda, and Balsamic Apple Chutney Bites


    • 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


    Per serving:

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



    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.


    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.


    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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    Going Pro

    Going Pro

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