Bourbon Peach Chutney with Brie on Crostini

For the appetizer portion of my Bourbon dinner, I immediately thought of doing some type of fruit chutney sauteed with Bourbon. I find that most liquor has a certain sweetness that pairs well with fruit, you just have to find the right combination. Old Grand-Dad 114 is strong flavored Bourbon, the alcohol has a great presence, so it seemed like a good option for cooking. This chutney is delicious now with fresh peaches coming in season, but  can also be made with frozen peaches. The jalapeño adds a nice bite, and the Brie cools down the dish and gives it a creamy taste.  

Bourbon Peach Chutney with Brie on Crostini

Makes 12 pieces

1 loaf of grainy wheat French bread

1 8 oz. wheel of Brie

1 batch of peach chutney, recipe follows

Preheat oven to 400*

Slice bread on an angle into 12 pieces.

Lay on a sheet pan and place in the oven for 4-5 minutes, until toasted.

Slice Brie into 12 pieces, discarding rind.

Flip bread, top each slice with a piece of Brie.

Place back in the oven and cook for another 4 minutes or until cheese is melted to desired.

Top each slice of bread with a heaping tbsp. of chutney and serve. 

Bourbon Peach Chutney

adapted from Jimmy's Uptown via foodtv.com

1 tbsp. EVOO

2 shallots, finely diced

1 jalapeño, seeded and finely diced

3 large, firm peaches, blanched, skinned and diced

1/4 c. turbinado sugar

1/4 c. Old Grand-Dad 114 KY Straight Bourbon

1/3 c. Cider vinegar

Salt and white pepper, to taste

Heat a large saute' pan over medium heat.

Add EVOO, shallots and jalapeño, season with salt. 

Cook for 2-3 minutes, until tender.

Add peaches, cook for another 2-3 minutes.

Add sugar, stir to combine, then deglaze pan with Bourbon.

Turn heat to low, add vinegar and allow Bourbon and vinegar to reduce, about 5-10 minutes.

When chutney is thickened, taste and adjust seasonings, remove from heat and serve warm or refrigerate until using.