This summer favorite gets a Fall twist by replacing juicy tomatoes with tart green apples and citrusy lime.
By Taylor Mathis and Sally James
Apple and Mozzarella Bruschetta
This summer favorite gets a Fall twist by replacing juicy tomatoes with tart green apples and citrusy lime.
- Prep Time: 15 mins
- Cook Time: 20 mins
- Total Time: 35 mins
- Category: Appetizer
Ingredients
Scale
For the bruschetta:
- 1 stick (1/2 cup) unsalted butter, softened
- 1/2 teaspoon salt
- 1/4 teaspoon coarse ground black pepper
- 1/4 teaspoon dry thyme
- 1 loaf of french bread, cut into 1/2” slices
For tart apple topping:
- 3 cups chopped tart apples (like granny smith)
- 3 tablespoons fresh lime juice
- 1/4 cup diced shallot
- 1/4 cup diced poblano pepper
- 3 tablespoons chopped fresh cilantro leaves
- 1 tablespoon chopped seeded jalapeño
- 1 teaspoon lime zest
- 1 teaspoon white granulated sugar
- 1 clove garlic, chopped
- 1/2 teaspoon salt
- 1/4 teaspoon coarse ground black pepper
- 1/2 pound fresh Mozzarella cheese, sliced into thin slices
Instructions
- In a small bowl, mix together the butter, salt, pepper, and thyme. Spread an even layer over the tops of the bread slices. Place buttered slices in a single layer on a sheet pan and bake at 350°F for about 20 minutes until golden brown and fragrant. Set aside to cool.
- In a medium size bowl, add the apples and coat in the lime juice. Add shallot, poblano, cilantro, jalapeño, lime zest, sugar, garlic, salt and pepper, and stir together. Set aside.
- Right before you are ready to serve assemble the bruschetta. Take a piece of bread, add a thin slice of Mozzarella and top with a spoonful of the Tart Apple Topping.
