Cranberry Chutney Crostini

• 1 cup dried cranberries
• 1/3 cup chopped sweet red pepper
• 1/3 cup white wine vinegar
• 1/4 cup packed brown sugar
• 3 tablespoons chopped shallots
• 1 garlic clove, minced
• 1/2 teaspoon crushed red pepper flakes
• 1/4 teaspoon salt
• 1/4 teaspoon coarsely ground pepper
• 1/2 cup water, divided
• 1/4 cup chopped walnuts
• 24 slices French bread baguette (1/2 inch thick)
• 3 ounces cream cheese, softened
• 3/4 cup crumbled Gorgonzola cheese
• Minced chives, optional

1. For chutney, in a large saucepan, combine the first nine ingredients. Add 1/4 cup water. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Add walnuts and remaining water; cover and cook for 10-15 minutes or until berries pop and chutney is thickened.
2. Meanwhile, place bread on an ungreased
3. . Bake at 350u0b0 for 8-10 minutes or until lightly browned. Combine cream cheese and Gorgonzola until smooth. Spread 1-1/2 teaspoons over each bread slice; top each with 1 tablespoon chutney. Sprinkle with chives if desired.

cranberries, sweet red pepper, white wine vinegar, brown sugar, shallots, garlic, red pepper, salt, ground pepper, water, walnuts, bread, cream cheese, gorgonzola cheese, chives

Taken from www.tasteofhome.com/recipes/cranberry-chutney-crostini/ (may not work)