Apple and Cheddar Crostini

Apple and cheddar crostini are the perfect combination of sweet, savory, and crunchy. Toasted baguette slices topped with sharp cheddar and crisp apple make a simple yet elegant appetizer. Whether I’m entertaining guests or just craving a quick snack, this is one recipe I keep coming back to.

Why You’ll Love This Recipe

I love how easy and fast these crostini come together, making them ideal for last-minute gatherings or a cozy night in. The contrast between the creamy, salty cheddar and the sweet, crisp apple is irresistible. The presentation is also beautiful — a platter of these always impresses without much effort. Plus, I can easily customize the toppings depending on what I have on hand.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Baguette, sliced into rounds
• Sharp white cheddar cheese, sliced
• Fresh apple (like Honeycrisp or Granny Smith), thinly sliced
• Olive oil
• Honey (optional, for drizzling)
• Fresh thyme leaves (optional, for garnish)

Directions

1. I preheat the oven to 375°F (190°C).
2. I arrange the baguette slices on a baking sheet and brush each lightly with olive oil.
3. I toast the slices in the oven for about 5–7 minutes until they’re golden and crisp.
4. I place a slice of cheddar on each toasted baguette and return them to the oven for 2–3 minutes, just until the cheese starts to melt.
5. I remove the tray and top each piece with a thin slice of apple.
6. For extra flavor, I drizzle a little honey over the top and sprinkle with fresh thyme.
7. I serve them warm or at room temperature.

Servings and timing

This recipe makes about 20 crostini, enough to serve 6 to 8 people as an appetizer. It takes about 10 minutes to prep and another 10 minutes to cook, so it’s ready in roughly 20 minutes from start to finish.

Variations

Sometimes I switch out the cheddar for brie or blue cheese for a creamier texture or stronger flavor. If I want a bit of spice, I add a small slice of jalapeño or a sprinkle of red pepper flakes before baking. For a more seasonal twist, I’ll swap the apple for pear and add a walnut on top for crunch. There’s so much room to play with flavors here.

storage/reheating

These crostini are best served fresh, but if I have leftovers, I store them in an airtight container in the fridge for up to 2 days. To reheat, I pop them in the oven at 350°F for a few minutes until the cheese is warm again. I avoid microwaving since it can make the bread soggy.

FAQs

How do I keep the apples from browning?

I usually brush the apple slices with a bit of lemon juice to keep them looking fresh, especially if I’m prepping ahead of time.

Can I make these ahead of time?

Yes, I toast the baguette slices and prep the toppings in advance. When it’s time to serve, I assemble and warm everything up quickly in the oven.

What type of apple works best?

I like using Honeycrisp for its sweetness and crunch or Granny Smith for a tangier bite. Any firm apple works well.

Is there a gluten-free option?

Absolutely. I use gluten-free baguette or crackers as a base, and the rest of the ingredients are naturally gluten-free.

Can I use shredded cheddar?

I prefer slices because they melt more evenly, but if shredded is what I have on hand, I pile a small amount on each toast and it still turns out great.

Conclusion

Apple and cheddar crostini are the kind of simple appetizer that always delivers big flavor. I love how they balance savory and sweet while being incredibly quick to make. Whether it’s for a dinner party or just a solo snack, I know I can count on this recipe to satisfy every time.

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