Bacon, Fennel and Apple Chutney

When you are planning a holiday party, it is important to mix things up and create dishes that can be mixed and matched. This is a recipe for a chutney that can be served alone or served with cheese or with pork.
Another treat from Food&Wine

Bacon, Fennel and Apple Chutney courtesy of Ben Towill

1/2 lb applewood smoked bacon, cut into 1/2 inch dice
1/2 medium onion, cut into 1/2 inch dice
1 medium fennel bulb-halved, cored and cut into 1/2 inch dice-plus 1 tablespoon chopped fennel fronds
2 thyme sprigs
2 garlic cloves, minced
1 granny smith apple-peeled, cored and cut into 1/2 inch dice
1 teaspoon ground fennel seeds
1 tablespoon fresh lemon juice
1 teaspoon finely grated lemon zest
1 teaspoon sugar (I never add as much sugar, but I prefer tart)
salt and pepper

30 baguette slices, brushed with olive oil and toasted

Heat a large skillet, add bacon and cook over moderate heat until crisp, about for-5 minutes. Using a slotted spoon, transfer bacon to paper towels to drain. Pour off all but 3 tablespoons of fat from the skillet.

Add onion to skillet and cook over moderate heat until softened, about 3 minutes. Add fennel, thyme, garlic and apple. Cover and cook over moderately low heat, stirring occasionally, until softened, about 8 minutes. Add lemon juice and zest, sugar(if you add it) and fennel fronds. Remove from heat and season with salt and pepper. Let cool to room temperature. Discard the thyme sprigs and add bacon. Mix well and serve with baguette rounds.

***Notes from laf kitchen***

This chutney is delightful on it's own, but we happened to have Glouchester Huntsman cheese as well, and may I say YOU MUST TRY THIS COMBINATION!!! This is the picture above.