The chutney will keep in the fridge for a week or more. Serve it, as a delicious alternative to cranberry sauce, with roast turkey.
- Preheat the oven to 425oF (220oC).
- Place the dates, sugar, chili, salt and water in a small saucepan, and bring to the boil.
- Simmer for a few minutes, until the dates are soft, then place in a small blender and add the mint leaves.
- Blitz to a paste.
- Taste and add more sugar or salt, if necessary. Scrape into a small bowl.
- Slice the French bread into thin slices and, arrange them on a baking tray lined with parchment paper.
- Place a small piece of brie on each slice, then top generously with the shredded turkey.
- Top with a dollop of the date chutney.
- Place the crostini in the oven and bake for 5 – 6 minutes, until the crostini has crisped up and the cheese is melted. Serve, with extra chutney, if desired.