2 large Honeycrisp or Granny Smith apples, thinly sliced
8 ounces extra sharp white cheddar cheese, sliced or thick-shredded
3 tablespoons extra virgin olive oil
2 tablespoons honey for drizzling
1 tablespoon fresh thyme leaves
1/2 teaspoon cracked black pepper
1/4 cup toasted walnuts, crushed
Instructions
Preheat your oven to 400 degrees Fahrenheit. Place the baguette slices in a single layer on a large rimmed baking sheet. Lightly brush both sides of each slice with olive oil and bake for about 5 to 7 minutes, or until the edges are golden and the center is slightly crisp.
Remove the tray from the oven and place a slice of sharp white cheddar onto each piece of toasted bread. Top the cheese with one or two thin slices of apple. If you prefer the cheese to be very melted, return the tray to the oven for an additional 2 minutes until the cheddar begins to soften and drape over the apple.
Take the crostini out of the oven and arrange them on your serving platter. Drizzle the honey over the tops of the apples and cheese in a thin, even stream. The honey adds a perfect floral sweetness that ties the savory components together.
Sprinkle the fresh thyme leaves, crushed walnuts, and cracked black pepper over the finished crostini. The herbs provide a wonderful earthy aroma that is quintessential for a Thanksgiving spread. Serve these while they are still warm for the best texture.
