Blood Orange Chutney with Chevre

'Tis the season for blood oranges, and I love them so much ! Not just for their color, which is very dramatic, but also for the unusual citrus flavor they bring to a dish. I have used them in both sweet and savory recipes, with great success. 

I wanted to make something fun and special for Oscar Night this year, and since blood oranges are plentiful, they seemed like the perfect choice for my menu. This was our appetizer dish for Oscar night. I was able to make use of our honey from the hives in our yard and these beautiful blood oranges, plus goat cheese, which we always love. With the addition of the peel, it is almost a cross between chutney and marmalade. 

Blood Orange Chutney with Chevre

5 blood oranges 

5 cloves garlic, finely minced 

1/2 cup honey 

1 teaspoon black pepper 

1 teaspoon garam masala 

5 ounces vhevre (goat cheese), at room temperature 

12 pieces of toasted baguette or other bread 

Zest 3 of the oranges, and stir the zest into the goat cheese, set aside. Using a vegetable peeler, peel outside skin from oranges, being careful not to get any of the white pith along with it. Cut peel into fine julienne strips and place in a small sauce pan. Using a knife, peel remaining oranges so all of the membrane is removed from the outside. Cut between the sections so you are only getting the flesh of the orange, and add to the saucepan. Give it a good squeeze when you are done to make sure you get all the juice as well. Add garlic, honey, pepper and garam masala to the sauce pan, and simmer over low heat, stirring frequently. Cook until the entire mixture is thick and syrupy, then let cool. To serve, spread cheese mixture on toasted bread, and top with chutney.