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Aged Cheddar with Apple Wedges and Cider Reduction

Randy Mayor; Melanie J. Clarke
Yield 8 servings
Sarah Stegner re-creates the classic fruit, cheese, and nut combination with an easy apple syrup and toasted nut bread.

Ingredients

  • 2 cups apple cider
  • 2 teaspoons chilled butter
  • 8 (1-ounce) slices walnut or other nut bread, toasted and halved
  • 1/2 pound Shelburne Farms or other aged cheddar cheese, thinly sliced
  • 2 Granny Smith apples, cored and each cut into 16 slices

Nutrition Information

  • calories 257
  • caloriesfromfat 43 %
  • fat 12.4 g
  • satfat 7.2 g
  • monofat 3.7 g
  • polyfat 0.3 g
  • protein 9.4 g
  • carbohydrate 28 g
  • fiber 1.6 g
  • cholesterol 32 mg
  • iron 0.2 mg
  • sodium 305 mg
  • calcium 206 mg

How to Make It

  1. Bring cider to a boil in a large saucepan; cook until reduced to 1/2 cup (about 15 minutes). Remove from heat. Add butter; stir with a whisk until butter melts.

  2. Place 2 bread halves on each of 8 dessert plates. Divide cheese evenly among bread halves. Place 2 apple slices on each bread half. Drizzle 1 tablespoon cider reduction around each serving.