I have enjoyed every bite of sun-ripened tomato, juicy peach, sweet buttery corn, and spicy pepper from the summer harvest. I will miss these delicacies in a few short weeks. The stockpile of frozen summer produce that fills my freezer won’t last long—it never does. It’s okay, though. Fall brings special treats, too.
The first sign that fall is approaching? Apples! They are such a versatile fruit. I add apples to butternut squash soup for sweetness and acidity. They pair perfectly with pork, so I use them when roasting a pork loin or braising a pork belly. And, of course…apples are perfect for dessert. Apple pie, apple crisp, apples and caramel, apple gallette, and apple dumplings are just a few of my favorites. Apples are the final fruits of the year here in North Carolina. They are celebrated in the mountains and savored for as long as possible. It will be quite a while before we’ll see any fruit at our farmers markets once they are gone.
Recently, I visited Six Forks Cheese in Raleigh. If you like cheese, and you haven’t been there yet, please make plans to go. You can thank me later. It is a cheese-lover’s paradise. They generously let me taste any cheese I was curious about. I bought some amazingly mild blue cheese from Denmark that was the perfect pairing for the North Carolina Honey Crisp apples I had purchased the day prior. This afternoon snack had me dreaming of other apple and cheese combinations. My favorite go-to cheese is chèvre. Apples and goat cheese…perfect snack or—wait, what about an appetizer? A crostini is simple and will let the flavors shine. Let’s do this!
First, I toasted baguette slices by brushing them with olive oil and letting them get golden in a 350 degree F oven. Once they were cooled, I spread each one with Goat Lady Dairy chèvre. Let the chèvre sit out of the refrigerator for about 30 minutes to soften it and make it more spreadable. I diced up a North Carolina grown Honey Crisp apple and placed it atop the cheese. A little drizzle of local honey, some chopped toasted North Carolina pecans, and a sprinkling of dried thyme completed my masterpiece. Well, okay—maybe not a masterpiece, but it was delicious.