Only four more sleeps till christmas! No doubt between those sleeps you will have wedged a plethora of plans, from entertaining friends and feeding family, to a whirlwind tour of your city's finest happy hours.
For the former, you will be required to prepare delcious nibbles, as either a preface to a delicious christmas dinner, or to prevent your friends getting so drunk they vom on your carpet. Following the latter, you will probably want to whip up a tasty snack on returning home to prevent a hangover the next day.
These cheese and chutney crostini sound and look impressive, but involve no more than topping some slices of baguette. Serve them at a party and your friends will be impressed, serve them to yourself post-pub and you'll feel a whole lot happier than you would wolfing a (possibly even made of wolf for all you know) kebab.
Last time I made these, I used camenbert and a spiced apple and mango chutney, but the cheese and preserve world is your oyster when it comes to these bad boys. Winning combos include stilton and onion jam, emmental and cranberry, mozzerella and pesto (not a chutney I know, but it would be delicious), or go all kitsch and serve with cheddar and Branston pickle. Basically, remember the following formula and you're a winner: cheese + chutney + bread = FTW.
Ingredients
(serves 15 as a nibble. Just make a slice or two if just for you)
1 baguette
200g cheese such as camenbert, brie or stilton
1 jar of good quality chutney or savoury jam
olive oil
Directions
Cut the baguette into slices around 2cm thick. Grill on both sides until lightly toasted.
Drizzle with olive oil and leave to cool.
Top each piece of toasted baguette with around a teaspoon of cheese, spreading it in if you're using a soft cheese, and top that with a teaspoon of chutney.
Image via Culinary Anthropologist