Apple Bacon Cheddar Crostini Recipes

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APPLE BACON CHEDDAR CROSTINI



Apple Bacon Cheddar Crostini image

Bacon and apples are topped on French bread! Relish this cheesy crostini for appetizers. Perfect if you love Italian cuisine.

Provided by By Betty Crocker Kitchens

Categories     Appetizer

Time 50m

Yield 24

Number Of Ingredients 11

6 slices bacon
4 cups finely chopped peeled apples (3 medium)
1 teaspoon grated gingerroot
1/4 cup packed brown sugar
1 tablespoon fresh thyme leaves
1/2 teaspoon salt
2 tablespoons apple juice
24 slices (1/2 inch thick) baguette French bread
2 tablespoons olive oil
1 1/2 cups shredded sharp Cheddar cheese (6 oz)
Additional fresh thyme sprigs, if desired

Steps:

  • In 12-inch nonstick skillet, cook bacon until crisp; drain on paper towels. Crumble bacon; set aside. Reserve drippings in skillet.
  • Cook apples and gingerroot in bacon drippings over medium-high heat, stirring occasionally, until lightly browned and tender. Stir in brown sugar, thyme and salt. Cook 1 minute; stir in apple juice. Cook 1 minute; remove from heat. Cool completely.
  • Heat oven to 450°F. Place baguette slices in single layer on ungreased cookie sheet. Brush with 1 tablespoon of the oil. Bake 3 to 5 minutes or until toasted. Turn slices over; brush with remaining 1 tablespoon oil. Bake 3 to 5 minutes longer or until toasted.
  • In skillet, add cheese and bacon to apples; toss. Place about 1 tablespoon apple mixture on each baguette slice. Bake 5 minutes or until cheese is melted. Garnish with thyme sprigs. Serve immediately.

Nutrition Facts : Calories 94, Carbohydrate 12 g, Fat 1, Fiber 1 g, Protein 3 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 197 mg

HONEYCRISP APPLE, CHEDDAR, BACON AND DANDELION CROSTINI



Honeycrisp Apple, Cheddar, Bacon and Dandelion Crostini image

Provided by Anne Burrell

Categories     appetizer

Time 30m

Yield 4 servings

Number Of Ingredients 8

Extra-virgin olive oil
8 strips thick-cut bacon
4 slices French boule
2 Honeycrisp apples, sliced thin on a mandoline
1 cup grated sharp artisanal Cheddar, such as Tillamook
2 tablespoons cider vinegar
2 cups dandelion greens, sliced into 1/2-inch ribbons
Kosher salt

Steps:

  • Preheat the oven to 350 degrees F.
  • Add about 1 tablespoon olive oil to a large saute pan. Lay the bacon strips in the pan and bring the pan to a medium heat. Cook the bacon until browned and crisp. Drain the bacon on paper towels. DO NOT ditch the bacon fat. Reserve it for finishing the crostini.
  • Toast the bread slices lightly on both sides in the oven. Remove the toast from the oven and arrange a thin layer of the sliced apples on each toast. Top the apples with the cheese and return the toasts to the oven. Bake the crostini until the cheese starts to melt and get bubbly, 5 to 7 minutes.
  • Place 2 bacon strips on each crostino and return to the oven for 1 to 2 minutes.
  • While the crostini are doing their final toast, ditch about half the bacon fat. Heat the remaining bacon fat in the pan and whisk in the vinegar. Turn the heat off and toss in the dandelion greens, season with salt and stir to coat the greens with the vinaigrette.
  • Remove the crostini from the oven, cut the bread in half and then top with the wilted dandelion greens.

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