[1] This breakfast toast or snack is apple pie filling plus goat cheese or sour cream (photos #1 and #2 © Roth Cheese | Facebook).


[2] Roth makes 8-ounce logs of plain goat cheese, and 4-ounce logs of blueberry, garlic, honey, and seasonal cranberry logs.


[3] The original recipe used sourdough, but we think country bread is even better (photo © Good Eggs)


[4] Garnish with an optional drizzle of honey (photo © Heather Barnes | Unsplash).

 

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.
 
 
RECIPE: APPLE PIE TOAST WITH CHÈVRE OR SOUR CREAM

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.
 
Ingredients For 1 Cup Apple Filling and 1 Cup Chèvre

  • 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
  •  
    For The Goat Cheese Spread

  • 1 (8-ounce) log Roth Plain Chèvre goat cheese, softened
  • 1 to 2 tablespoons heavy cream or milk
  •  
    To Assemble

  • Sourdough bread slices (rye toast also works)
  • Garnish: honey and fresh thyme, snipped
  • Dessert garnish: candied nuts, choppedd
  •  
    Preparation

    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:

  • Transfer the chèvre mixture to a shallow bowl, and smooth it into a pillowy layer.
  • Top with baked apples, and garnish with fresh thyme and a drizzle of honey, if desired.
  • Serve with nice crackers, for dipping and scooping. Raisin and nut crisps would be especially nice.
  •  
     
    > The History Of Apples

    > The History Of Bread

    > The History Of Cheese

    > The History Of Honey

     

     
     

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