CROSTINI WITH GOAT’S CHEESE AND CARAMELIZED ROSEMARY APPLES

Apples

This autumn promises to be a very colourful one, the few trees that have started to change colour is doing it in a very flamboyant way and the fine weather makes it even more evident, the red, oranges and yellows stands out against the clear blue sky and make at least me very happy. Another good thing about autumn is all the good apples and pears that are around right now, I know that they are around all year round but I think they are particularly good now and it feels right too to cook with them so I am. This is a great starter but use a cheese with lots of flavours, the last time I made it, the cheese was too bland which diminished the flavour of the caramelized apples so be sure to choose well! This is another case of how opposites are good for each other, sweet meets salt, at least when it comes to apples and cheese!

Bruschetta With Goat's Cheese and Caramelized Rosemary Apples

CROSTINI WITH GOAT’S CHEESE AND CARAMELIZED ROSEMARY APPLES

goat’s cheese (or some other kind) of the softer type with a nice strong flavour
apples, 2 half slices per crostino
bread of the baguette type, sliced and toasted
fresh rosemary, finely chopped
honey

– Quarter the apple and slice it thinly, about 2mm and put the slices in a greased oven-proof form.
– Mix rosemary and honey and drizzle it over the apple slices.
– Bake in a pre-heated oven (175°C/350°F) for around 10 minutes or until the apple slices are a bit golden.
– Slice the cheese and put the slices on the toasted bread. If you want you can let the cheese melt a bit in the oven but it is not necessary.
– Top with apple slices and serve.

Bruschetta With Goat's Cheese and Caramelized Rosemary Apples

AddThis Social Bookmark Button

L