Baked Apples with Gruyere | The Geneva Convention: Baked Apples with Gruyere

Thursday, October 2, 2014

Baked Apples with Gruyere

Apples and Gruyere are a winning combination. James and I first encountered them as a crostini topping about a year ago, and ever since, I usually crave them at least once a month. Since cutting down on bread, though, I've had to be a little more creative to get my crostini fix.

But when it comes to crostini, the bread is just the vehicle for its toppings. It occurred to me that in the recipe I craved so much, eliminating the bread wouldn't make it impossible to eat. The result is something quick enough to make as a legitimate snack, done in 10 minutes, that hits the perfect salty-sweet balance. With the weather starting to cool and apples coming into season, it's the ideal autumn snack. It isn't on the same level as hummus with veggie sticks in the health hierarchy, but take it from someone who spent the entire summer "snacking" on cookies and peanut butter mixed with chocolate chips: eating these occasionally won't kill you.

Ingredients for Baked Apples with Gruyere

Baked Apples with Gruyere
Serves 1-2
Ingredients:
2-3 oz Gruyere cheese
1 medium-large apple
Salt and pepper

Directions:
Start by setting the oven to broil. It will be nice and toasty by the time the apples are ready to go in.

Apple Slices

Slice the apple. It's easiest to do this on two sides only -- you get the biggest slices that way. Keep them as thin as possible, ideally less than 1/4 inch. Stop when you start to get pieces of core in the slices. This usually yields 8 or 9 useable apple slices. I like to eat the ends raw, as they don't bake as well. In the photo above, you can see the way I cut it up, yielding a square in the middle around the core.


Arrange the useable slices on a parchment lined baking tray, as close together as possible, and sprinkle them with salt and pepper.

Unbaked Apples with Gruyere

Shred the Gruyere directly on top of them, and then rearrange it a little bit so each slice is heaped evenly with cheese, and there is as little as possible in between the apples -- it doesn't do much good there!

Finished Baked Apples with Gruyere

Now broil the slices for 2-3 minutes, until the cheese is bubbly and beginning to brown. Eat them as soon as they are cool enough to touch!

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