Magazine article Sunset

3 Ways with Apples: Grill, Toss, and Bake the Season's Crunchiest Fruit

Magazine article Sunset

3 Ways with Apples: Grill, Toss, and Bake the Season's Crunchiest Fruit

Article excerpt

GRILLED ROSEMARY APPLE CROSTINI

Peel and core 2 Fuji apples, then slice into 1/3-in.-thick rings. Rub with 1 tbsp. olive oil and 1 1/2 tbsp. chopped fresh rosemary leaves. Grill over medium heat, turning once, until softened and grill marks appear, about 4 minutes. Remove from grill; cut slices in half. Cut 12 baguette slices (1/3 in. thick) and grill, turning once, until lightly toasted, 1 minute. Spread bread with 4 oz. chevre (goat cheese) and top with apple slices. Arrange on a platter and sprinkle with another 1/2 tsp. chopped rosemary. Serves 6.

AUTUMN APPLE SALAD

In a medium bowl, combine 2 oz. gorgonzola cheese with 2 tbsp. Champagne vinegar and 1/4 cup olive oil, using a fork to mash cheese. Season to taste with kosher salt and freshly ground black pepper. In another bowl, toss 2 Fuji apples, thinly sliced, and 4 heads Belgian endive, separated, with half the dressing, then divide evenly among 4 plates. …

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