Forbidden and Fermented on Toast

Name: Forbidden and Fermented on Toast
Yield: Serves 12
Ingredients: 1 baquette, cut into 1/4-inch-thick-slices; ½ cup brown sugar, packed; ½ cup chopped walnuts; ¼ cup butter, melted; 1 (13.2-oz.) pkg. Brie cheese, thinly sliced; 3 Granny Smith apples or Braeburn apples cored and sliced

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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.

Recipe by Gooseberry Patch October 2011

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Credit: Becky Luigart-Stayner

Recipe Summary

Yield:

Serves 12

Ingredients

1 baquette, cut into 1/4-inch-thick-slices
½ cup brown sugar, packed
½ cup chopped walnuts
¼ cup butter, melted
1 (13.2-oz.) pkg. Brie cheese, thinly sliced
3 Granny Smith apples or Braeburn apples cored and sliced

Directions

Step 1
Arrange bread slices on an ungreased baking sheet; bath at 350° until lightly toasted. Set aside.

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Step 2
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.

Source

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Forbidden and Fermented on Toast

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Forbidden and Fermented on Toast

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Recipe Summary

Ingredients

Directions

Source

Reviews

All Reviews for Forbidden and Fermented on Toast