Recipe by Lynfred Staff Member Sarah Gunderson, CIA Graduate
Ingredients
• Dried Cherry and Fig Chutney*
• Crostini (baguette & neutral oil)
• Sliced Prosciutto
• Shaved Pecorino Romano
Method
Brush baguette slices with a bit of oil or butter and toast in the oven at 350 for 8-10 minutes or until golden brown and allow to cool. Spread a thin layer of chutney on the crostini. Add a ruffled slice of prosciutto on top (half of a slice if they are too large for the crostini) and garnish with a generous shaving of pecorino romano.
Notes
• Parmesan would also work beautifully instead of pecorino in this recipe.
• I used Lynfred baguettes for this recipe and they made perfect crostini’s!
*Dried Cherry & Fig Chutney
Ingredients
• 3 C Dried Montmorency cherries, minced
• 2 C Dried figs, minced
• ½ Medium red onion, minced
• 1 Knob (~2 Tbsp) ginger, minced
• 6 oz. Apple cider vinegar
• 6 oz. Fred’s red wine
• 1 ½ C Granulated white sugar
• Approx. 32 oz. water
• 1 Tbsp Ground cinnamon
• 1 tsp Red pepper flakes
• Salt to taste
• 1 tsp Freshly cracked black pepper
• 2 Tbsp Neutral oil
Method
Heat oil in a medium sized pot. Add red onion and sauté until softened. Add ginger and sauté another minute. Add all other ingredients and stir on medium until the sugar has dissolved. Turn heat down to medium low and allow to lightly simmer until the mixture has slightly thickened and the dried fruits have absorbed moisture and softened; about 10-15 mins. Taste and adjust seasoning. If it is too acidic, add a bit more sugar at a time until the mix becomes balanced. If the mix becomes too thick add more water. The result should be a jammy texture.
Notes
• Fresh fruits can be used as well in this recipe. Just reduce the amount of liquids and cook a little bit longer until the fruits are mostly broken down.
• Montmorency cherries are the same variety used in the first wine made for production here at Lynfred, our iconic cherry wine! Any dried red cherries can be used in this recipe if Montmorency is not available.