Apple & Sharp Cheddar Crostini

October 27, 2022
4 Ratings
Photo by Marissa Mullen
  • Prep time 13 minutes
  • Cook time 22 minutes
  • makes 26
Author Notes

I love crostini for their wide range of versatility. With a crispy baguette base, you can make anything you want into a bite-sized snack. This is the perfect fall crostini with one of my favorite cheese pairings—apples and cheddar. I’d recommend a sweeter apple, like gala or honeycrisp, to provide a contrast in flavor to the sharp cheese. As for the cheddar, go for a more mild, younger cheddar which will be easier to melt—anything aged between 12-18 months should do! With the addition of cinnamon, maple syrup, and earthy rosemary, this autumnal appetizer is just the start of a delicious season to come. —Marissa Mullen

What You'll Need
  • 2 large gala or honeycrisp apples (about 11 ounces), cored and cut into ⅛” slices
  • 1 tablespoon salted butter
  • 1 tablespoon maple syrup
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cardamom
  • 1 large french baguette (about 16”), sliced ½ inch thick
  • 1 tablespoon extra-virgin olive oil
  • 3 ounces sharp cheddar cheese, sliced thin
  • 1 teaspoon fresh rosemary, finely chopped
  1. Heat oven to 350ºF with a rack in the center position.
  2. In a medium cast iron or nonstick skillet set over medium heat, add apples and butter. Using a spatula or wooden spoon, stirring occasionally until the apples become slightly softened, about 5 minutes.
  3. Add maple syrup, vanilla, cinnamon, nutmeg, cardamom, and salt. Mix to combine and cook for an additional 3 to 5 minutes, stirring occasionally, until the apples are tender. Remove from the heat.
  4. Meanwhile brush the baguette slices with olive oil and arrange on a baking tray in an even layer. Bake for 7 to 9 minutes or until golden and crispy.
  5. Remove the crostini from the oven and top each slice with cooked apple slices and a thin slice of cheddar. Return to oven and broil on high for 1-2 minutes until the cheese is melted.
  6. Garnish with rosemary and serve immediately.

See what other Food52ers are saying.

Marissa Mullen is a Brooklyn-based food stylist, recipe developer, photographer and cheese lover. She is the founder of That Cheese Plate and creator of the Cheese By Numbers method. She is also the author of the best-selling cookbook, That Cheese Plate Will Change Your Life, a step-by-step styling guide for crafting beautiful and delicious cheese plates as a form of creative expression. Featured on The Today Show, The Rachael Ray Show, Business Insider, Vox among others, Marissa is dedicated to bringing people together through creativity, food and entertainment.

1 Review

patriciandc November 12, 2022
Simple and delicious -- definitely using this as a Thanksgiving appetizer.