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Prep time
13 minutes
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Cook time
22 minutes
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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
Ingredients
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2
large gala or honeycrisp apples (about 11 ounces), cored and cut into ⅛” slices
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1 tablespoon
salted butter
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1 tablespoon
maple syrup
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1 teaspoon
vanilla extract
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1 teaspoon
ground cinnamon
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1/2 teaspoon
kosher salt
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1/4 teaspoon
ground nutmeg
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1/4 teaspoon
ground cardamom
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1
large french baguette (about 16”), sliced ½ inch thick
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1 tablespoon
extra-virgin olive oil
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3 ounces
sharp cheddar cheese, sliced thin
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1 teaspoon
fresh rosemary, finely chopped
Directions
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Heat oven to 350ºF with a rack in the center position.
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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.
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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.
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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.
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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.
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Garnish with rosemary and serve immediately.
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.
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