I'm finally finishing up the recipe posts for the Bacon, Bourbon, and Blues party that was now one month ago from tomorrow. I'm definitely not in need of blog content these days, huh? This recipe was one of the few on our spread that did not include bacon, but it still featured bourbon, our other main ingredient of the evening!

This appetizer definitely has a bourbon flavor so I anticipated I wouldn't like it, or any of the cocktails prepared that evening. Turns out, I kind of like bourbon...in food and drink! These pictures don't accurately represent the appetizer--we ended up cutting the pieces in half so people wouldn't be so overwhelmed by their size. It's up to you how you want to serve...this chutney would also be good atop pork, don't limit yourself to the crostini!


One Year Ago: Summery Salad with Chicken, Avocado, and Corn

Bourbon Peach Chutney and Brie Crostini
from Veggies by Season

Ingredients:
-1 loaf French bread, cut into slices
-8 oz. wheel of brie
-1 tbsp  extra-virgin olive oil
-2 shallots, finely diced
-1 jalapeno, seeded and finely diced
-3 large firm peaches, blanched, skinned, and diced (or 1 small package of frozen peaches)
-1/4 cup turbinado sugar
-1/4 cup bourbon
-1/3 cup apple cider vinegar
-salt & white pepper, to taste

Directions:
1. In a large skillet over medium heat, add olive oil, shallots, and jalapeno. Season with salt and cook for 2-3 minutes, until tender. Add peaches and cook an additional 2-3 minutes.
2. Stir in sugar before deglazing the pan with the bourbon.
3. Reduce heat to low, add vinegar, and allow liquids to reduce (5-10 minutes).
4. After chutney has thickened, adjust seasonings (salt & pepper) as needed before removing from heat and refrigerating until assembling crostini.
5. Place sliced bread on a foil-lined baking sheet, baking at 400F for 4-5 minutes, until lightly toasted. Top each bread slice with a thin slice of brie and return to oven for 4 minutes, or until cheese is melted as desired.
6. After brie is melted, top each slice with chutney and serve.