When we came across this recipe from Roth Cheese of Wisconsin, it was called Cinnamon Baked Apples with Creamy Chèvre. What it was: sourdough toast spread with goat cheese (chèvre), topped with apple pie filling—in this case, a from-scratch filling of cooked apples.
Because the goat cheese in the photo looked like sour cream, we immediately thought of our favorite Sour Cream Walnut Apple Pie, on toast instead of a pie crust.
Roth Cheese suggests the recipe as an appetizer on toast, or substituting crackers for bread and using the baked apples as a dip.
We loved it for breakfast and for snacking. Use mascarpone (slightly sweet, very creamy) and it’s dessert! For dessert, we switched out the thyme for this easy candied nuts recipe.
We’ve tried the recipe as originally created, with goat cheese, sour cream, mascarpone, and ricotta. All or delicious.
Roth also makes a Honey Goat Cheese that will add another layer of sweetness.
Note that Roth makes plain goat cheese in both 4-ounce and 8-ounce sizes. You’ll need eight ounces.
A hack is to purchase a top brand of apple pie filling. We tried both Comstock and Lucky Leaf Organic.
Prep time is 10 minutes, cook time for the baked apples is 1 hour.
1. PREHEAT the oven to 350°F.
2. TOSS the apples, apple cider or water, brown sugar, cornstarch, lemon juice, cinnamon, ginger, nutmeg, and salt in a 9×9-inch baking dish. Place into the oven, and bake for 50 to 60 minutes, stirring every 15 minutes, until softened and caramelized. While apples are baking…’
3. WHIP the chèvre with heavy cream in a medium bowl until smooth. If you are using sour cream, mascarpone, or ricotta, this step isn’t needed.
4. TOAST the slices of bread, and place them on a serving tray. Spread 2 tablespoons of the chèvre mixture on each slice, and top with the baked apples. Garnish with fresh thyme and a drizzle of honey, if desired. For dessert, substitute candied nuts for the thyme.
To serve as a dip:
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