The plan was to have all of the room temp dishes ready when the guests arrived and once they were comfortable drinking the wine and relaxing, I would bring out the hot app. This worked really well, even enticing “oohs” and “aahs” from the crowd.
Apple and [fill in the blank cheese] with Rosemary and Black Pepper
Slice apples using the most amazing uni-tasker of all time: the apple slicer. Watch the fun…
Okay, maybe it’s not as fun as 80P and I make it out to be, but if you have some left over money in your kitchen budget for the Fall, I highly suggest you pick up this friendly device. I like the OXO brand. And if you actually think that I stick to a food/kitchen equipment budget, um, uh, no.
So, the recipe.
Slice 4 apples* with your super handy divider.
I of course, went up to the apple lady at my farmers market for help. I brought her the recipe I found in Gourmet/Bon Appetite and she blurted out: “Whoever wrote this recipe has no clue about apples.” I cracked the fuck up. She apologized, and I assured her that this is exactly why I asked her about the apples, and didn’t blindly follow the “Granny Smith or Fuji” route. She guided me toward: Pink Lady, Nittany, Pippin and um, one more, that I can’t remember the name of. I’ll let you know when I think of it.
Round One: Place Havarti cheese slices on each apple wedge, kinda overlapping on the tops of each, so it melts nicely. Sprinkle chopped – fresh – rosemary and freshly ground black pepper over top. Broil for 2 minutes. Let the cheese set for about 30 seconds. Using another kitchen workhorse – the bench scraper – lift the apples on to a serving plate.
Round Two: While the crowd devours Round One, start repeating for Fontina cheese.
Round Three: Repeat with Brie.
And, remember to enjoy the cheers of the crowd, even if you don’t get to snag yourself a bite.
Title Credit: 80 Proof’s French Pun