Apple and Chevre Bruschetta
This bruschetta is a welcome change from the usual tomato fare. And you can make it all winter long with your favorite storage apples. Use red-skinned ones to brighten up the pre-dinner festivities.
¼ cup chevre
1 red-skinned, dessert apple (such as Rome, Nodhead or Macoun)
¾ tsp chopped fresh thyme
½ tsp chopped fresh oregano
¼ tsp ground black pepper
half a baguette of French bread, thinly sliced
Preheat the broiler. Core and chop the apples, but don’t peel. Mix the apples with chevre, herbs and the pepper.
Arrange the slices of baguette on a baking sheet and put under the broiler for a minute or two, flipping once, until golden brown on both sides.
Spread the apple mixture evenly over the bread slices and return to the broiler until the cheese is softened. Serve immediately.