Fall: Whipped Goat Cheese and Granny Smith Crostini with Honey and Thyme
SELECTING Granny Smith APPLES:
Select apples that are firm to the touch and free of signs of bruising. Granny Smith apples are known to have “russeting”, which is browning around the stem of the apple. Do not be alarmed if you see this at the market or in the orchard. Other than this coloration at the top of the apple, Granny Smith should be free of blemishing and should have a pleasant aroma. Granny Smith apples are available all year round, but are in season during the autumn months.
STORING Granny Smith APPLES:
Apples are not a fan of the warmth, so it is best to store your apples in the refrigerator unwashed until ready to use. I usually store my apples in the crisper, and do not purchase them more than a few days ahead of their intended use.
THE RECIPE:
4 oz log of Vermont Creamery Clover Honey Goat Cheese
2 tsp fresh picked thyme leaves (pre-rinsed and patted dry)
4 teaspoons honey, plus extra for drizzling
2 teaspoons lemon juice
1 baguette, sliced into 16 pieces
1-2 Granny Smith apples, wedged and cut into 32 thin slices.
TO MAKE:
Preheat the oven to 350 degrees F.
In a medium sized bowl, combine the goat cheese, thyme, lemon juice, and 4 teaspoons of honey.
Using a hand beater, whip the mixture together until well combined.
Evenly spread the goat cheese mixture onto the 16 baguette slices.
Place baguette slices onto a baking sheet lined with parchment paper.
Bake in the oven at 350 degrees F until the cheese is melted and the bread is golden at the edges.
Remove the baking sheet from the oven and turn off the heat.
Slice each crostini with two slices of Granny Smith apple, and drizzle with honey.
Serve immediately and enjoy!