Bonfire Night Smoked Cheddar and Apple Crostini

This crostini captures the cozy, smoky essence of Bonfire Night with a blend of autumnal flavors. A sweet and tangy caramelized apple and onion chutney is piled high on a crisp baguette slice, then topped with sharp, smoky cheddar cheese. The warmth of the flavors and the satisfying crunch make it the perfect savory bite for a chilly evening.

Cheese & Dairy

Ingredients

1 baguette, thinly sliced and lightly toasted
4 ounces smoked cheddar cheese, thinly sliced
1 crisp apple (e.g., Honeycrisp or Granny Smith), thinly sliced
2 tablespoons unsalted butter, melted
1 tablespoon fresh thyme leaves, finely chopped
1 teaspoon smoked paprika
1/2 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
2 tablespoons apple cider vinegar reduction (optional, for garnish)

Method

Preheat your oven to 375°F (190°C).
Arrange the toasted baguette slices on a baking sheet.
In a small bowl, combine the melted butter, chopped thyme, smoked paprika, sea salt, and black pepper.
Brush each baguette slice generously with the seasoned butter mixture.
Top each buttered baguette slice with a slice of smoked cheddar cheese and a thin slice of apple.
Bake for 8-10 minutes minutes, or until the cheese is melted and bubbly and the crostini are golden brown at the edges.
Carefully remove from the oven and, if desired, drizzle with apple cider vinegar reduction before serving immediately.
Serve warm and enjoy the smoky, sweet, and savory flavors of Bonfire Night.

Chef's Tip & Pairing

Pair this savory and slightly sweet crostini with a medium-bodied, slightly oaked Chardonnay or a crisp, dry hard cider to complement the apple and smoky cheese notes.

From the Tini Crostini Collection