Recipe by Rebecca Downey
Inspired by Cooking Light Magazine's recipe of the same name; I've made it several times and there's never any leftovers. It's a great appetizer that can be made low-fat and low-sugar with a few simple substitutions.
Top Review by littledarmi
Very good snack... I always heard that apples and cheese are a good combo but never tried it. I'm a college student, so I had to make do with an apple, two slices of wheat bread, and shredded cheddar from the campus diner. I had my own dark brown sugar, cinnamon, and butter. I also drizzled a little bit of honey on top. A few other students tried it and liked it too.
- 2 tart-sweet apples, each cored and cut into 16 wedges
- 1⁄3 cup sugar (optional)
- 1⁄4 teaspoon ground cinnamon
- 1⁄8 teaspoon ground nutmeg
- 1⁄8 teaspoon allspice
- cooking spray
- 4 pieces bread (preferably something dark and heavy)
- 4 ounces cheese, cut into 16 slices (extra sharp cheddar, or smoky low-fat cheese)
Directions See How It's Made
- Preheat oven to 400° F (204° C).
- Heat a large nonstick skillet over medium-high heat.
- Place apples in a medium bowl; sprinkle with sugar and spices. Toss well to coat.
- Coat the skillet with cooking spray.
- Add the apple mixture, and cook 4 minutes or until thoroughly heated, turning frequently.
- Remove from heat; cool slightly.
- Cut each bread slice crosswise into 4 strips.
- Arrange in a single layer on a baking pan. Bake for 5 minutes or until tops are toasted.
- Turn strips over; bake for 3 minutes or until the tops are toasted.
- Top with cheese and serve when slightly cooled.