This post is part of “The Art of Cheese”, a partnership between Honest Cooking and Castello Cheese.
A toasted baguette cradles creamy Aged Havarti with a delightful contrast of sweet apple cider caramelized onions and a kiss of thyme. This simple appetizer with lots of flavor is perfect for any night of the year, especially the holidays.
By Meredith Steele
The holidays are here, and for us that means constant entertaining. Having an array of supplies to throw together for appetizers this time of year is a must and I find cheese is always a good option to stockpile. From cheddar to triple creams, cheese is a bite most people adore. 
This year, I was delighted to add Castello’s Aged Havarti to our rotation. Castello Aged Havarti combines the rich buttery aroma and taste of a creamy havarti with a slightly crunchy texture. It’s this texture that makes this particular cheese so inviting. At first bite, this mild cheese bursts with a fabulous flavor and then grabs you with it’s smooth texture with bits of salty crunch — just like a well aged cheese should.
Because I want to keep this wonderful texture, I’ve decided not to cook with it but to incorporate it in a recipe to highlight this Havarti’s natural fabulousness. A golden toasted baguette cradles delicious creamy Havarti with a delightful contrast of sweet apple cider caramelized onions with a kiss of thyme. This simple appetizer with lots of flavor is perfect for any night of the year, especially the holidays.
Wine pairings
(whites) Champagne or Riesling (reds) Pinot noir or Rioja
Beer Pairings
Saison, Double IPA, Milk Stout
The Art of Cheese — Aged Havarti Crostini with Cider Caramelized Onions
- Total Time: 43 minutes
- Yield: 18 1x
Description
A golden toasted baguette cradles delicious creamy Havarti with a delightful contrast of sweet apple cider caramelized onions with a kiss of thyme.
Ingredients
- 2 tbsp (30 ml) butter, unsalted
- 2 yellow onions, peeled and thinly sliced
- 1/2 cup (120 ml) apple cider
- 1 tbsp fresh thyme leaves, plus extra for garnish
- Pinch sea salt
- Pinch fresh ground black pepper
- 5 oz (150 g) Aged Havarti, thinly sliced
- 1 baguete, sliced
Instructions
- In a sauté pan, melt butter over medium-low heat. Once the butter just begins to brown, add onions. Sauté, stirring frequently, until the onions are golden brown; about 20 minutes. Add apple cider to deglaze the pan, stir. Add thyme and simmer until the cider has reduced completely, about 5 minutes. Season with salt.
- Preheat oven to 400°F. Arrange baguette slices on a baking sheet and toast in the oven until lightly golden, about 8 minutes.
- Arrange the crostinis by placing havarti on top of the toasted baguette slices. Top the cheese with a small spoonful of the caramelized onions. Garnish with a thyme leaf. Serve.
- Prep Time: 10 minutes
- Cook Time: 33 minutes
- Category: Appetizer
- Cuisine: American
Nutrition
- Serving Size: 3 crostini
- Calories: 150
If You Liked This Recipe, You’ll Love These
- Red Wine Caramelized Onions and Butternut Crostini
- French Goat Cheese and Roasted Mushroom Crostini
- Asparagus, Goat Cheese and Prosciutto di Parma Crostini
- Pancetta and Blue Cheese Puff Pastry Bites with Caramelized Shallots
Frequently Asked Questions
Why is the Havarti added cold to the crostini rather than melted into the onions?
The author specifically decided not to cook with the Aged Havarti in order to preserve its “slightly crunchy texture” and “bits of salty crunch.” Placing sliced cheese on the warm toast and topping it with the hot onions allows it to soften gently without losing the crystalline texture that makes this cheese special.
What role does the apple cider play in the caramelized onions?
After the onions have browned over about 20 minutes, ½ cup (120 ml) of apple cider is added to deglaze the pan, lifting the caramelized bits, then simmered until fully reduced (about 5 minutes) alongside 1 tbsp of fresh thyme. The result is sweet, deeply flavored onions with an apple note that contrasts the rich cheese.
What wines pair well with these crostini?
The article lists specific pairings: Champagne or Riesling among whites, and Pinot Noir or Rioja among reds. For beer, the article suggests a Saison, Double IPA, or Milk Stout.
