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Perfect Crostini with Warm Blackberry Chutney
Nb persons: 8
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Source: Katie Brown Celebrates
| Crostini: | |
| 6 Tb. | olive oil |
| 2 large | baguettes |
| 1 tsp. | coarse salt |
| Warm Blackberry Chutney: | |
| 2 (16 oz.) bags | frozen blackberries |
| 1 c. | sugar |
| 2 Tb. | fresh thyme leaves, (about 15 sprigs, plus more for garnish) |
| 2 Tb. | lemon juice |
For Crostini: Preheat oven to 350 degrees. Drizzzle 2 Tb. of the olive oil onto a large baking sheet. Slice baguettes crosswise in 1/2" slices and lay slices in a single layer on baking sheet. Drizzle the remaining olive over slices. Sprinkle slices evenly with salt and bake until crispy and golden brown, approximately 20-25 minutes.
For Blackberry Chutney: In a large saucepan, mix the blackberries and sugar. Cook on high heat until fruit defrosts and syrup starts to form, about 15 minutes. Reduce the heat to medium and add thyme. Continue cooking uncovered until mixture thickens, about 20-25 minutes. Remove from heat and add lemon juice. Serve chutney warm, topped with thyme leaves.
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