Toast baguette slices on a baking sheet at 350 F (180 C) for six or seven minutes, turn and toast the other side. Alternatively, drizzle oil on the slices of baguette and toast as above.
1 French baguette
1 oz goat’s cheese per crostini
Salt and pepper
For the Chutney:
12 cups (3 L) chopped peeled tomatoes
8 cups (2 L) chopped peeled apples
4 cups (1 L) packed brown sugar
3 cups (750 mL) small diced onions
500 mL apple cider vinegar
2 tbsp. (30 mL) chopped ginger root
2 cloves garlic, minced
1 tsp. (5 mL) each salt, dry mustard, hot pepper flakes
½ tsp. (3 mL) each cinnamon and allspice
For the Chutney:
Place all the ingredients in a heavy saucepan, bring to a boil, over medium heat, reduce heat and let simmer until thickened, approximately 1.5 hours. Fill and seal jars, process by boiling in a water bath for ten minutes.
For the crostini:
Preheat oven to 350 F (175 C) thinly slice baguette into ¼ inch slices and place on a baking sheet, drizzle with olive oil and salt and pepper. Toast in oven for approximately ten minutes or until crunchy. Evenly spread one ounce of goat cheese on each crostini and finish with a tablespoon of tomato apple chutney. Can be served warm or cold.
Here is a Haney Farmers Market market day recipe you might want to try. What makes this dip so special? Well, it’s got everything you need in a dip – major creaminess, cheesiness (I used Happy Days Goat’s Cheese Cheddar), a kick of flavor from The Chef’s Nose Spices (try "The Vegetarian) and of course, broccoli overload, in season right now. And when you take a slice of freshly baked, crusty bread from A Bread Affair and dip that into the piping hot mixture, it is absolute perfection. For an extra zing, try a seasoned salt from The Flour Girl. #haneyfarmersmarket #foodiefriday
Hot Broccoli Dip
2 tsp. (10 mL) olive oil
4 tbsp. (60 mL) Panko*
8 oz. (250 g) cream cheese, at room temperature
2 1/2 cups (625 mL) market fresh broccoli florets
3/4 cup ((175 mL) shredded Happy Days Goat’s Cheese Cheddar, divided
1/2 cup (125 mL) sour cream
4 tbsp. (60 mL) grated Parmesan
4 tbsp. (60 mL) milk
1 tbsp. (15 mL) The Chef’s Nose Spice (I used ‘The Vegetarian’)
Salt and freshly ground black pepper, to taste
Preheat oven to 375 F (190 C). Lightly oil or coat with nonstick spray a 9-inch (23 cm) baking dish that can go from oven to table.
Heat olive oil in a medium skillet over medium high heat. Add Panko and cook, stirring, until browned and toasted, about 3 minutes; set aside.
In a large bowl, combine cream cheese, broccoli, 1/2 cup of the shredded goat’s cheddar, sour cream, Parmesan, milk, Chef’s Nose Spice and season with salt and pepper, to taste. Spread broccoli mixture into the prepared baking dish, sprinkle with remaining 1/4 cup goat’s cheddar.
Place into oven and bake until bubbly, about 20-25 minutes.
Serve immediately sprinkled with toasted Panko.
*Panko is a Japanese-style breadcrumb and can be found in the Asian section of your local grocery store.
1 cup (250 mL) fresh or frozen peas
1 tsp. (5 mL) ground cumin
2 shallots, diced
1 clove garlic
½ lime zested and juiced
½ tsp. (3 mL) red pepper flakes
2 tbsp. (30 mL) chopped fresh cilantro (optional)
Salt and pepper to taste
If using fresh peas, blanch in a pot of boiling salted water for 30 seconds, refresh in ice water bath.
If using frozen peas, thaw and drain off the water.
Combine ingredients in a food processor until smooth. Serve with tortilla chips, crackers, crustinees or cruidite.
3 lbs. (1.5 kg) ripe tomatoes, cut in half
¼ cup (60 mL) olive oil
2 cups (500 mL) diced onions
6 cloves garlic, minced
Pinch of red pepper flakes
800 mL can plum tomatoes and juice
2 cups (500 mL) mixed herbs (basil, parsley, thyme)
4 cups (1 L) chicken or vegetable stock
Salt and pepper to taste
¼ tsp. (2 mL) goat cheese per person for garnish
Preheat oven to 400 F (200 C). Toss tomatoes with half the oil and season with salt and pepper. Spread in one layer on baking sheet and roast for 45 minutes.
In a large pot over medium heat, add the remaining oil and sauté the onions, garlic and pepper flakes until onions start to caramelize. Add canned tomatoes, roasted tomatoes, stock and herbs. Bring to a simmer and cook uncovered for 3o0 minutes. Puree in batches, serve in bowls or shooter glasses with a dollop of goat’s cheese.
Not only is Eileen Dwillies the Executive Director of the Haney Farmers Market she is an author of nine cookbooks.