Crostini with Melted Cheese and Apple
©2008 Harry Kenney
Crostini. A sort of cousin to bruschetta, they mean in Italian “little toasts”. Funny though, the pronunciation sounds much to the English speaking person’s ear as “crust teeny” which would describe them equally well. Now I know I said I was getting away from the Italian food a bit, and I am, but, fact of the matter Italian food is such an integral part of the American food tapestry, I will always end up doing an Italian recipe now and then.
That said, the rest of this is certainly not in any way Italian. I topped it with Muenster cheese, an American cheese with an orange rind, and light texture and taste that is a great melting cheese. And to that I added a sliver of red apple. Supposedly one doesn’t don’t add herbs or spices on it. Hah, silly rabbit! I add a touch of garlic powder — not so much as to make it in any way a garlic bread however. And some dried oregano and basil. Where as for bruschetta I use the thicker wider Italian bread, for this I use the long and skinnier one. A French baguette would have worked just as well. Besides an obviously wonderful appetizer, I find, as I do with many appetizers, they also make great little “sides” accompanying a salad or soup.
Crostini with Melted Cheese and Apple
©2008 Harry KenneyHalf loaf of thin-wdith Italian bread or French baguette
olive oil
garlic powder
dried basil
dried oregano
5 oz. muenster cheese (or bree or another soft, mild cheese)
1 applePreheat oven to 375°F. Slice the bread very thin. On a parchment lined baking sheet place the 12 or more slices. Drizzle olive oil on one side of the bread than the other. Sprinkle the spices and herbs and place in oven for about 10 minutes until golden brown. Then take out and add a sliver of cheese and one small bit of apple. Two more minutes in the oven and done. Let cool slightly for a few mintues and serve.
