Cheese and apples is a no-brainer. Here, the baked apples get all caramel-y with the tangy, creamy Chèvre goat cheese. This easy appetizer can be served two ways — spread on toasted sourdough bread or piled into a bowl for dipping with crackers.
- 3 medium apples, preferably a mix of tart and sweet, sliced
- 3 tablespoons apple cider or water
- 2 tablespoons brown sugar
- 1 tablespoon cornstarch or arrowroot powder
- 1 tablespoon lemon juice
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- Pinch of nutmeg and salt
- 1 (8-ounce) log Roth Plain Chèvre goat cheese, softened
- 1 to 2 tablespoons heavy cream or milk
- Honey and fresh thyme, for garnish
- Sourdough bread slices or crackers, for serving
- Preheat oven to 350 degrees F.
- In a 9×9-inch baking dish, toss apples, apple cider or water, brown sugar, cornstarch, lemon juice, cinnamon, ginger, nutmeg and salt. Place into the oven, and bake for 50 to 60 minutes, stirring every 15 minutes, until softened and caramelized.
- While apples are baking, whip Chèvre with heavy cream in a medium bowl until smooth.
- TO SERVE ON TOASTED SOURDOUGH: Toast slices of sourdough bread, and place on a serving tray. Spread 2 tablespoons of the Chèvre mixture on each slice, and top with baked apples. Garnish with fresh thyme and a drizzle of honey, if desired.
- TO SERVE AS A DIP: Transfer Chèvre mixture to a shallow bowl, and smooth into a pillowy layer. Top with baked apples, and garnish with fresh thyme and a drizzle of honey, if desired. Serve with crackers, for dipping.