Options

Format:
Include:
PRINT
See more
Randy Mayor; Melanie J. Clarke Photo by: Randy Mayor; Melanie J. Clarke

Aged Cheddar with Apple Wedges and Cider Reduction

Sarah Stegner re-creates the classic fruit, cheese, and nut combination with an easy apple syrup and toasted nut bread.

Cooking Light SEPTEMBER 2002

  • Yield: 8 servings

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

Preparation

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.

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.

Nutritional Information

Amount per serving
  • Calories: 257
  • Calories from fat: 43%
  • Fat: 12.4g
  • Saturated fat: 7.2g
  • Monounsaturated fat: 3.7g
  • Polyunsaturated fat: 0.3g
  • Protein: 9.4g
  • Carbohydrate: 28g
  • Fiber: 1.6g
  • Cholesterol: 32mg
  • Iron: 0.2mg
  • Sodium: 305mg
  • Calcium: 206mg
advertisement

Go to full version of

Aged Cheddar with Apple Wedges and Cider Reduction recipe

advertisement