Apple Chutney On Curry Toast - cooking recipe

Ingredients

2 medium granny smith apples
3 tablespoons olive oil (divided)
1 cup chopped onion
1 teaspoon minced garlic
2 teaspoons fresh gingerroot, sliced
3/4 teaspoon ground coriander
1/2 teaspoon dry mustard
1/4 teaspoon ground cinnamon
cayenne pepper (to taste)
2/3 cup packed light brown sugar
1/2 cup cider vinegar
1/4 cup extra virgin olive oil
2 teaspoons mild curry powder
14 slices baguette
1 piece sharp white cheddar cheese

Preparation

Halve and core the unpeeled apples, then dice into 1/2-inch pieces and set aside.
Heat 2 tsp of oil in skillet over medium-high heat. Add onion and saute', stirring, until translucent, about 4 minutes. Add garlic and saute and stir 1 minute more.
Add remaining 1 tsp of oil and diced apples to skillet. Saute', stirring frequently, until apples are translucent and lightly browned, 5 to 6 minutes. Add ginger, coriander, mustard, cinnamon, cayenne and brown sugar, and stir until the sugar starts to melt. Add vinegar and bring to a simmer. Cook, stirring frequently until mixture is thick and liquids are syrupy, 10 to 12 minutes. Remove chutney from heat and cool.
Preheat oven to 350 degrees.
Whisk together 1/4 cup olive oil and curry powder, and brush each baguette slice on one side with the mixture. Place toasts, oiled side up, on a baking sheet and bake on center rack of oven until just slightly crisp, about 6 minutes.
Spoon some chutney on top of each piece of toast. Using a vegetable peeler, shave thin slices of cheddar to garnish each piece of toast.