Goat Cheese Crostini with Autumn Fruit and Carrot Chutney

Spicy Vines

441 Healdsburg Avenue
Healdsburg, CA 95448

This savory-sweet crostini bite is made with seasonal fruit and a red wine reduction.

Goat Cheese Mousse

  • 1 goat cheese log (11 ounces), at room temperature
  • 1/2 cup cream cheese, at room temperature
  • 2 tablespoons sour cream
  • 3 tablespoons heavy cream
  • 1 pinch salt
  • 1 pinch freshly ground pepper
In the bowl of an electric mixer fitted with the paddle attachment, beat together the goat cheese, cream cheese, 1 tablespoon sour cream, 2 tablespoons heavy cream, salt and pepper until fluffy, 4 to 5 minutes, stopping the mixer to scrape down the sides of the bowl as needed. Transfer to a large bowl. 

Fit the mixer with the whisk attachment. In a clean bowl, beat 1 cup sour cream and 1 cup heavy cream until stiff peaks form. Gently fold into the goat cheese mixture. Transfer to a serving bowl, cover and refrigerate for at least 4 hours or up to overnight. 

Red Wine Reduction

  • 3 cups red wine (we use spiced wine or Zinfandel)
  • 1 orange, juiced
  • 1 cup sugar
In a heavy saucepan over high heat, combine the red wine, orange juice and sugar and bring to a boil, stirring to dissolve the sugar. Reduce the heat to medium and cook, stirring occasionally, until the mixture is reduced to 1 cup, 30 to 40 minutes. Set aside. 

Autumn Fruit and Carrot Chutney

  • 1 cup chopped carrots (small dice)
  • 1 Granny Smith apple, chopped
  • 1 orange, zested and juiced
  • 1/2 lemon, zested and juiced
  • 1 cup red wine reduction (recipe above)
  • 1/4 cup apple cider vinegar
  • 2 cups dried cranberries
  • 1/2 cup golden raisens
  • 1/4 cup chopped dried pears
  • 2 tablespoons whole-grain mustard
  • 1/2 teaspoon curry powder
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1 pinch ground cloves
  • 1 pinch ground allspice
  • 1 pinch red pepper flakes
  • 3/4 cup walnuts, toasted and chopped
In a heavy saucepan over high heat, combine the carrots, apple, orange zest and juice, lemon zest and juice, red wine reduction, vinegar, dried cranberries, raisins, dried pears, mustard, curry powder, coriander, cinnamon, ginger, cloves, allspice and red pepper flakes. Bring to a boil, then reduce the heat, cover and simmer until the carrots are tender and the dried fruit is plump, 10 to 12 minutes.

Using a potato masher, mash the mixture slightly, then simmer until thickened, stirring as needed. Do not let the chutney scorch. 

Spoon the hot chutney into a serving bowl and let cool. Refrigerate until read to serve. 


  • 1/2 cup olive oil
  • 1/2 teaspoon freshly ground pepper
  • 1 fresh rosemary sprig, finely chopped
  • 1 bageutte, cut into 1/8-inch slices
Preheat the oven to 350°F.

In a small saucepan over high heat, combine the olive oil, pepper and rosemary and bring to a boil. Remove from the heat and let steep for 15 minutes. 

Brush the baguette slices with the olive oil mixture. Place on a baking sheet, transfer to the oven and bake until crisp and lightly toasted but not brown, 12 to 15 minutes. 

Serve the crostini, chutney and mousse together and let guests assemble their own. Set out the walnuts for sprinkling over the top. 

Spicy Vines

441 Healdsburg Avenue
Healdsburg, CA 95448