Cheddar with Sautéed Apples and Brown Bread

The combination of cheddar and apples is timeless, but this dish gives that classic pair a slightly different twist. The apples are sweetened, lightly spiced, and cooked to create a wonderful contrast with the sharp cheese and crunchy, earthy bread.

Yield:

8 servings (serving size: 2 bread strips, 4 apple wedges, and 2 cheese slices)

Recipe from

Nutritional Information

Calories 150
Caloriesfromfat 30 %
Fat 5 g
Satfat 2.6 g
Monofat 1.4 g
Polyfat 0.4 g
Protein 4.9 g
Carbohydrate 22.9 g
Fiber 2.2 g
Cholesterol 15 mg
Iron 0.5 mg
Sodium 186 mg
Calcium 114 mg

Ingredients

2 tart-sweet apples (such as Gala, Braeburn, or Fuji), each cored and cut into 16 wedges
1/3 cup sugar
1/4 teaspoon ground cinnamon
Cooking spray
4 (1-ounce) slices pumpernickel bread
4 ounces extrasharp cheddar cheese, cut into 16 slices

Preparation

Preheat oven to 400°.

Heat a large nonstick skillet over medium-high heat. Place apples in a medium bowl; sprinkle with sugar and cinnamon. Toss well to coat. Coat pan with cooking spray. Add apple mixture, and cook 4 minutes or until thoroughly heated, turning frequently. Remove from heat; cool slightly.

Cut each bread slice crosswise into 4 strips. Arrange in a single layer on a baking sheet. Bake at 400° for 5 minutes or until tops are toasted. Turn strips over; bake for 3 minutes or until the tops are toasted. Cool completely. Serve with apples and cheese.

Note:

December 2004