For Chutney


      Good morning! I have an excellent appetizer option for your Thanksgiving menu today! I was in the midst of planning my Friendsgiving, when I realized I needed a crostini as an appetizer option. What's better than cheese and a spread on some delicious bread? I had never made a chutney before, so that sounded like something fun to try. If you don't like onions, this one's not for you, but if you do, check out the recipe below!

Ingredients: For the Chutney

- half a red onion, sliced

- 1 tbs. of olive oil

- 1 cup of brown sugar

- half a poblano pepper, diced

- 1/4 cup of balsamic vinegar

Ingredients: For the Crostini

- cilantro for garnish

- 1 baguette

- mozzarella


1. Heat the olive oil in a large skillet over low heat, and add your veggies. Cook, covered, for about 30 minutes.

2. Add the brown sugar and balsamic vinegar, and stir to combine. Cook for another hour over low heat, covered.

3. Toast your bread and cheese until melted, then top with the chutney and cilantro. Enjoy!