Ingredients:

  • 1 fresh baguette, sliced diagonally into 12 pieces (about 1/2 inch thick)
  • 1 medium Honeycrisp or Granny Smith Apple, thinly sliced (use a mandoline if possible)
  • 3 oz Dubliner cheese, shredded (or high-quality aged sharp white cheddar)
  • 1 tbsp olive oil
  • 1 tbsp honey
  • 1/2 tsp fresh thyme leaves
  • 1/2 tsp balsamic glaze (optional, for garnish)
  • Sea salt, to taste
  • Freshly ground black pepper, to taste

Instructions:

  1. Preheat the oven to 375°F (190°C). Arrange the baguette slices flat on a parchment-lined baking sheet. Use a pastry brush to lightly coat both sides with olive oil, then sprinkle with sea salt. Bake for 5–7 minutes, flipping halfway through, until the edges are golden brown and the bread is crisp.
  2. Remove the baking sheet from the oven. Layer 2 to 3 paper-thin slices of apple onto each baguette round. Generously scatter the fresh, shredded Dubliner cheese over the apples.
  3. Sprinkle the crostini with fresh thyme and black pepper. Return the sheet to the oven (or slide under a broiler, watching constantly) for 3–5 minutes until the Dubliner cheese is bubbling and starting to brown on the edges.
  4. Carefully remove the crostini from the oven. Immediately drizzle with honey and add a tiny stripe of balsamic glaze (if using). Let cool slightly (2–3 minutes) so the cheese can set, then serve warm.