For a standout appetizer using Finch & Fennel Cranberry Chutney, try making this Cranberry Chutney and Brie Crostini. The chutney's sweet, tangy flavor with notes of zesty orange and fennel is the perfect match for creamy, melted brie on a crunchy toasted baguette. 

INGREDIENTS

1 baguette, sliced into 1/2-inch rounds

1 tbsp olive oil

4-6 oz brie cheese, cut into 12-15 small wedges or slices

1/2 cup Finch & Fennel Cranberry Chutney

1/4 cup chopped toasted pecans or walnuts (optional)

Fresh thyme or rosemary sprigs, for garnish

INSTRUCTIONS

1. Preheat the oven to 375°F. 

2. Brush baguette slices with olive oil and bake for 8-10 minutes until golden. 

3. Top each toasted slice with brie and return to the oven for 3-5 minutes until the cheese is softened. 

3. Finish by adding a spoonful of chutney to each crostini. 

4. Add toasted nuts and a sprig of fresh herbs before serving warm. 

** TIPS for the perfect appetizer

- The toasted bread can be made ahead and assembled just before serving

- Consider using goat cheese for a tangier taste or cream cheese for larger gatherings

- Another option is to make Cranberry Chutney Brie Bites by baking puff pastry filled with brie and chutney in mini muffin tins. 

- For a simpler presentation, serve the chutney with a cheese board featuring various cheeses, crackers and nuts.