posted by Cissy 12-22-100 9:46 AM
Pork Bruschetta with Cranberry-Chipotle Chutney and Provalone
1 (8 oz.) loaf baguette-style French bread
3 Tbsp. olive oil
4 cloves garlic, minced
8 to 10 oz. roasted lean pork, thinly sliced
Cranberry Chipotle Chutney
1 cup shredded provolone cheese (4 oz.)
Cut bread into 3/4 inch thick slices. Combine oil and garlic and lightly brush one side of each slice. Bake in a preheated 425 oven for 7 to 8 minutes, turning once.
Assemble: top oiled side with pork, chutney and provolone. Bake in preheated 425 oven for 5 minutes or till heated through and provolone has melted. (Bake for 2 minutes more if chutney is cold when added.)
Cranberry-Chipotle Chutney:
1 medium cooking apple, cored and chopped
1/2 cup sugar
2 Tbsp. cider vinegar
1 tsp. finely shredded orange peel
2 Tbsp. orange or apple juice
1 Tbsp. finely chopped chipotle peppers in adobo sauce
1/2 tsp. ground cinnamon
1/4 tsp. dry mustard
1/4 tsp. ground ginger
1/8 tsp. salt
8 oz. cranberries
Combine all ingredients except cranberries in a saucepan and bring to boiling. Reduce heat and cook, uncovered, over medium heat about 3 minutes or until mixture begins to thicken. Stir in cranberries, return to boiling and cook, uncovered until cranberry skins just pop, stirring occasionally.