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Photo: Becky Luigart-Stayner Photo by: Photo: Becky Luigart-Stayner

Forbidden and Fermented on Toast

A buttery mixture of brown sugar and chopped walnuts tops sweet apple slices and savory cheese for an elegant appetizer with broad appeal. We used a combination of Granny Smith and Braeburn apples, but use your favorite. Fresh pears are a good option, too.

Gooseberry Patch OCTOBER 2011

  • Yield: Serves 12

Ingredients

  • 1 baquette, cut into 1/4-inch-thick-slices
  • 1/2 cup brown sugar, packed
  • 1/2 cup chopped walnuts
  • 1/4 cup butter, melted
  • 1 (13.2-oz.) pkg. Brie cheese, thinly sliced
  • 3 Granny Smith apples or Braeburn apples cored and sliced

Preparation

Arrange bread slices on an ungreased baking sheet; bath at 350° until lightly toasted. Set aside.

Mix together sugar, walnuts and butter. Top each slice of bread with a cheese slice, an apple slice and one teaspoon brown sugar mixture. Bake at 350° for 3 to 5 minutes, or until cheese melts. Makes about 2 1/2 dozen.

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Forbidden and Fermented on Toast recipe

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