Spicy Tomato Chutney Toasts

I am beyond excited for tonight – I am finally going to see Jack White at The Roseland Ballroom! I was never fortunate enough to see him and Meg together as The White Stripes, nor did I have the brains to see him when he toured with his other fantastic band, The Dead Weather, but now he’s got a new album out and is on his first solo tour, so I’m thrilled. I know that it is going to be a spectacular show, hopefully peppered with a few hits from his previous projects, and while I’m not usually one for dancing, I have a feeling I’m going to be exhausted come Wednesday morning. It’s worth it though, right? We’re planning to hit up Burger Joint before the show, because what better way to gather your strength than with a burger and fries? I can taste them already.

As I explained yesterday, I threw a dinner party for McCormick Spices and their Go Gourmet Dinner Party Chain. I started out focusing on my main dish, Moroccan Meatballs, and branching out from there, I created the rest of my dinner party menu. Inspired by the Middle Eastern and North African spices in the McCormick gourmet collection, I decided to use a light, cooling goat cheese on toast to pair with a spicy tomato chutney. This chutney can be used in a number of ways, from a marinade to an adventurous spread for breakfasts, or, as I did, as an appetizer for a party where you need to eat with your hands because, well, there’s no room for forks and knives in Brooklyn dining rooms (and by dining rooms, I mean living rooms-slash-kitchens). I was pleasantly surprised by the power that this chutney packed – it was both spicy and a little sweet, with lots of interesting textures from the freshly chopped tomatoes and plump golden raisins. All of the flavors come together beautifully in this chutney, and with luck, your friends will do as mine did: look at it for a little while, and after not being able to figure out just what it is, dive in, take a bite, and fall in love.


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