Plum Chutney-Blue Cheese Canapés
Serves: 32
 
Ingredients
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon minced shallot
  • ¼ teaspoon minced garlic
  • 2 cups diced plums
  • ¼ cup golden raisins
  • ¼ cup orange juice
  • 2 tablespoons liquid pectin
  • 1 tablespoon firmly packed dark brown sugar
  • ⅛ teaspoon dry mustard
  • ⅛ teaspoon ground coriander
  • 2 tablespoons red wine
  • ¼ teaspoon red wine vinegar
  • 4 ounces blue cheese*
  • 32 mini toasts
  • Garnish: fresh basil
Instructions
  1. In a small sauté pan, heat oil over medium heat. Add shallot and garlic; cook until fragrant, approximately 3 minutes. Transfer mixture to a medium saucepan. Add plums, raisins, orange juice, pectin, brown sugar, mustard, and coriander; bring mixture to a boil over medium heat. Reduce heat to low, and simmer for 10 minutes. Whisk in wine and vinegar. Transfer mixture to a heatproof bowl. Let cool completely.
  2. Spread 1½ teaspoons blue cheese onto each mini toast. Spoon 1 teaspoon chutney in center of toasts.
  3. Garnish with basil, if desired. Serve immediately.
Notes
Plum chutney can be made up to 3 days in advance, stored in an airtight container, and refrigerated until ready to use.

For best presentation, place a 1-inch square cutter in center of each toast, spoon 1 teaspoon chutney inside cutter, and carefully remove cutter.
Recipe by TeaTime Magazine at https://teatimemagazine.com/plum-chutney-blue-cheese-canapes/