Chutney Brie Bruchetta

Inspired by an appetizer enjoyed at Scratch in Oro Valley, AZ, this bruchetta involves your guests. They're doing the assembly, participating as well as chatting and noshing.

The combination of flavors is surprising and delightful. Most of the preparation can be done in advance with just warming the cheese at the last minute.

Directions

Preheat oven to 350

Slice the top off of the head of garlic, taking off just enough to expose the individual cloves.

Wrap in foil and bake for 60 to 90 minutes, until the cloves are a golden brown.

Peel the apple, removing the core and stem.

Add apple and apple juice to a small saucepan and cook until the apple is tender, about 10 minutes, turning at least once. When ready to serve, dice the apple.

Slice the baguette, and toast.

All of the above can be done in advance.

Warm the Brie until the inside is soft and runny. This can be done in the oven, the microwave, on in a pan. We used our electric griddle.

Serve the bruchetta (toasted bread slices) with the head of roasted garlic, diced apple, and a bit of chutney.

Now to the part where your guest do the work:

The garlic cloves can be squeezed out of the head or dug out with the tip of a knife. Spread a bit of the garlic on a slice of toast; top with a slice of cheese (it's OK to eat the white rind); sprinkle on a few pieces of diced apple and finish it off with a dab of chutney. Voilà!

Serves 4