Appetizer: Canada – Central Canada (Ontario) – Cheddar and Apple Crostini

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 8

Approximate Time

Prep 15 min

Cook 12 min

Additional 5 min

Total 30 min

Ingredients

- 1 baguette, about 12 oz (340 g), sliced into 24 slices about 1/2 inch (12 mm) thick
- 3 tbsp (45 ml) unsalted butter, melted
- 1 tbsp (15 ml) olive oil
- 8 oz (225 g) sharp Ontario cheddar, sliced 1/8 inch (3 mm) thick or coarsely grated
- 2 medium Ontario apples (McIntosh, Cortland, or Crispin), cored and thinly sliced, about 8 oz (225 g) total
- 2 tbsp (30 ml) local Ontario honey, plus extra for drizzling
- 1 tsp (5 ml) Dijon mustard
- 1/2 tsp (2.5 ml) fresh lemon juice
- 2 tbsp (30 ml) fresh thyme leaves, or 1 tsp (5 ml) dried thyme
- 1/4 cup (30 g) toasted chopped walnuts (optional)
- Salt and freshly ground black pepper, to taste

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

Short Description:
Toasted baguette slices topped with sharp Ontario cheddar and thinly sliced locally grown apples, finished with a drizzle of honey and fresh thyme for a bright, savory-sweet starter.

Regional Notes:
This Ontario version uses sharp Ontario cheddar and apples from local orchards (commonly McIntosh, Cortland, or Crispin), served on toasted baguette slices — a simple expression of the province's dairy and fruit agriculture. Unlike sweeter fruit-and-cheese canapes elsewhere, it leans on pronounced cheddar flavor and a restrained honey finish.

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment.
2. Arrange baguette slices in a single layer on the prepared sheet. In a small bowl, whisk melted butter and olive oil; brush each slice lightly on both sides. Bake 8–10 minutes, flipping once, until golden and crisp. Remove and set aside.
3. While the bread toasts, toss apple slices with lemon juice and 1 tbsp (15 ml) honey to keep them bright and to lightly glaze.
4. Mix remaining 1 tbsp (15 ml) honey with Dijon mustard in a small bowl to make a loose honey-mustard drizzle.
5. Top each toasted baguette slice with a piece or sprinkle of cheddar (if using grated, mound about 1 tbsp (8–10 g) per slice). Arrange crostini on the baking sheet and place under a hot broiler for 1–2 minutes, watching closely, until cheese is just melted and bubbly. (Alternatively, return to the 400°F/200°C oven for 2–3 minutes.)
6. Remove crostini from the oven. Immediately top each with 1–2 apple slices, a few thyme leaves, and a light drizzle of the honey-mustard. Sprinkle with a pinch of salt and freshly ground black pepper. If using, finish with a few chopped toasted walnuts for crunch.
7. Transfer to a serving platter and serve warm or at room temperature. Offer extra honey on the side for those who prefer a sweeter bite.

Short Description:
Toasted baguette slices topped with sharp Ontario cheddar and thinly sliced locally grown apples, finished with a drizzle of honey and fresh thyme for a bright, savory-sweet starter.

Regional Notes:
This Ontario version uses sharp Ontario cheddar and apples from local orchards (commonly McIntosh, Cortland, or Crispin), served on toasted baguette slices — a simple expression of the province's dairy and fruit agriculture. Unlike sweeter fruit-and-cheese canapes elsewhere, it leans on pronounced cheddar flavor and a restrained honey finish.

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment.
2. Arrange baguette slices in a single layer on the prepared sheet. In a small bowl, whisk melted butter and olive oil; brush each slice lightly on both sides. Bake 8–10 minutes, flipping once, until golden and crisp. Remove and set aside.
3. While the bread toasts, toss apple slices with lemon juice and 1 tbsp (15 ml) honey to keep them bright and to lightly glaze.
4. Mix remaining 1 tbsp (15 ml) honey with Dijon mustard in a small bowl to make a loose honey-mustard drizzle.
5. Top each toasted baguette slice with a piece or sprinkle of cheddar (if using grated, mound about 1 tbsp / 8–10 g per slice). Arrange crostini on the baking sheet and place under a hot broiler for 1–2 minutes, watching closely, until cheese is just melted and bubbly. (Alternatively, return to the 400°F/200°C oven for 2–3 minutes.)
6. Remove crostini from the oven. Immediately top each with 1–2 apple slices, a few thyme leaves, and a light drizzle of the honey-mustard. Sprinkle with a pinch of salt and freshly ground black pepper. If using, finish with a few chopped toasted walnuts for crunch.
7. Transfer to a serving platter and serve warm or at room temperature. Offer extra honey on the side for those who prefer a sweeter bite.