Apples aren’t just for fall cooking! This recipe makes a great appetizer all year long.
When you think of bruschetta, you probably think about a combination of tomatoes and basil. However, there are so many more combinations that are perfect for topping some nicely crisped bread. This recipe uses apples to produce a ridiculously simple and utterly delicious appetizer.
As apples are the focus of this snack, you want to pick a variety that you like. If you prefer foods that are less sweet, a tart apple, such as Granny Smith, will work well. If you like a bit more sweetness, Red Delicious could be your choice. The one thing you don’t have to consider is which apples cook better. These diced apples spend a total of two and a half minutes in a hot pan, so any apple truly can work.
Also key to this recipe is the addition of goat cheese. You may be adding only a smear to each crostini, but the tartness in the cheese really helps to balance the sweetness of the fruit. Plus, it adds a creamy dimension to the crunchy bottom and tender topping.
Yes, this is a recipe that has it all, with only about 10 minutes of cooking time. That’s a great deal, if you ask me.
Apple and sage bruschetta
Serves 4
Small baguette, cut into 1/2-inch slices
2 medium-sized apples, peeled and cored
1 Tablespoon olive oil
2 Tablespoons honey
1/2 teaspoon dried sage
salt
4 ounces goat cheese, room temperature
Preheat oven to 400 degrees.
Place baguette slices directly on oven racks, and bake for 4 minutes or until golden brown.
Dice apples into 1-inch cubes.
Heat a large frying pan over medium high heat.
Add olive oil to the frying pan.
When oil shimmers, add apple cubes.
Cook for 1 minute, stirring constantly.
Pour honey over apples; toss to coat.
Cook for another minute, again stirring constantly.
Sprinkle with sage and a pinch of salt.
Toss, cooking for another 30 seconds.
Transfer to a serving bowl.
To serve, spread a tablespoon of goat cheese on toasted baguette slice. Top with a heaping spoonful of apple and sage mixture.
Featured Photo: Apple and sage bruschetta. Photo by Michele Pesula Kuegler.