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1
Heat the olive oil in a large heavy saucepan over medium-high heat.
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2
Add the onion and cook until translucent, about 5 minutes.
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3
Add the garlic and cook for 30 seconds until aromatic.
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4
Add the chicken broth, bell pepper, honey, ginger, vinegar, and chipotle chile, and bring to a boil.
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5
Reduce the heat to medium-low and simmer until the sauce thickens, about 2 1/2 hours.
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6
Add the raspberries and cook, stirring occasionally, for 15 minutes.
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7
Remove the pan from the heat and let the chutney cool slightly.
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8
Stir in the cilantro and season with salt and black pepper, to taste.
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9
(Chutney can be prepared 3 days in advance.
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10
Cool and store in the refrigerator).
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11
Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
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12
On a lightly floured surface, roll the puff pastry into a 12-inch square.
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13
Cut the pastry into 2 to 3-inch squares.
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14
Put the squares on the prepared baking sheet.
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15
Using a small cookie cutter score a circle in the center of each square or using a paring knife, score a 1/2-inch border around the edge of each square.
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16
Bake the squares until puffed and golden, about 12 minutes.
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17
Remove the scored, top section of the cooked pastry and fill with some of the goat cheese.
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18
Spoon a generous dollop of the chipotle-raspberry chutney on top of the goat cheese.
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19
Arrange on a serving platter and serve.
