Rhubarb Chutney and Blue Cheese Toasts
Yields approximately 40 bite-sized appetizers
Chutney inspired by Bon Appetit
-1/4 cup honey
-2 tablespoons red wine vinegar
-1 star anise
-1/4 teaspoon ground cinnamon
-1 teaspoon freshly grated orange peel
-1 cup coarsely chopped rhubarb (about 7 ounces)
-1 green onion, chopped
-3 tablespoons dried strawberries
-8 slices of of good quality bread (I used homemade whole wheat bread with walnuts), cut into small rounds using a 1-inch cookie cutter (I got 40 circles)
-1 tablespoon olive oil
-5 ounces blue cheese, crumbled
To make chutney, add honey through orange peel to a medium sauce pan. Bring to a boil over medium heat. Add rhubarb, onions, and dried strawberries and return to a boil. Reduce heat and simmer until rhubarb is tender but not falling apart, about 4 minutes. Cool to room temperature. Discard star anise. Cover and refrigerate chutney until cold, at least one hour.
While chutney is chilling, preheat a grill pan to medium-high heat. Toss the bread circles with the olive oil and place on the preheated grill pan. Grill on each slide until lightly crispy and nice grill marks have developed, about 3-5 minutes per side. Cool toasts until room temperature.
To assemble, spread chutney on toasts and divide the blue cheese crumbles among them. Serve immediately.