The classic combination of mint and peas makes for a lovely summery appetizer bursting with freshness.
This recipe makes about 1-1/2 cups (375 mL) chutney, enough for 72 pieces. Refrigerate any leftover chutney for up to 2 weeks; use on canapés or cheese plates, or as an accompaniment to curries and meat pies.
For a cheesy crostini garnish, sprinkle toasted slices of baguette with shredded cheddar and bake in 375°F oven until cheese is melted.
Guests find the rich mushroom flavour of these hors d'oeuvres irresistible.
The pomegranate syrup is simple to make and you can use the extra to drizzle over desserts, cheeses and grilled meats. If it becomes too thick, just loosen it with a few drops of warm water.
