These two-bite crostini appetizers are ideal for a winter cocktail party. When it comes to the honey drizzle, try using a fall flower honey, such as the one from Waid’s Apiary, or another flowery honey, as it will contrast nicely with the strong flavor of the blue cheese.
Apple and Blue Cheese Crostini
1 cup water
1 teaspoon lemon juice
1 large tart apple
1 baguette, sliced diagonally into 3/4-inch thick slices
Extra virgin olive oil, for brushing
3 ounces blue cheese
Honey, for drizzling
Preheat the oven to 400°.
Whisk the water with the lemon juice. Thinly slice the apple and cut each slice in half. Drop the apple pieces in the diluted lemon juice and allow them to sit for 2-3 minutes. This will help prevent the apples from browning as the crostini sit on the serving tray.
Brush both cut sides of the bread with olive oil. Toast the baguette in the oven for 3-4 minutes per side, until the bread is lightly toasted.
Spread each baguette slice with blue cheese and top with 2-3 pieces of apple. Drizzle with honey and serve immediately.
Recipe by Julie Grice.
See more from the 2014 Winter issue.