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Apple-Pear Butter on Cheese Toasts
In this recipe, the cheese is part of the bread in the form of old-fashioned cheese toasts.
Few foods are more comforting than cheese toasts. The buttery smell that wafts through the kitchen while they're cooking and the visual and flavor transformation of the cheese from solid to melted is heavenly. Apple Pear Butter is another type of comfort food, and with the cheese toasts, creates a truly memorable cheese plate. The butter can be made up to two weeks in advance and refrigerated.
- 4 medium apples, (about 1 1/2 pounds), such as Gala or Braeburn, peeled, cored, and cut into 1-inch chunks
- 2 medium pears, (about 3/4 pound), such as Bosc, peeled, cored, and cut into 1-inch chunks
- 1 cup apple cider
- 1/4 cup + 1 tablespoon brown sugar
- 1 teaspoon fresh lemon juice
- 1/4 teaspoon cinnamon
- 9 slices white bread, crusts removed
- 8 ounces cheddar cheese, thinly sliced
To make the butter: In a large, heavy-bottomed pot, combine the apples, pears, cider, sugar, lemon juice, and cinnamon and turn the heat to high. Bring to a boil, then immediately reduce heat to low. Cook, stirring occasionally, until there is no liquid left, about 2 1/2 to 3 hours. Stir fairly vigorously to smooth out the mixture and let cool to room temperature. (The butter will keep, tightly covered, for two weeks in the refrigerator. Makes about 1 1/2 cups.).
Preheat the broiler.
Place bread slices on a baking sheet and toast on one side until light brown, about 2 minutes. Turn the bread and top each slice with some cheese slices. Broil until the cheese is golden-brown and bubbly, about 2 minutes. Cut each slice into quarters.
To serve, spoon some apple-pear butter into the center of each of 6 plates. Surround with 6 pieces of cheese toast and serve. (You will have extra butter)
Serves 6
Perfect Pairs
The cheese takes on a rich, caramel-like flavor once it is toasted. In combination with the sweet butter, a wine with honey and butterscotch flavors is in order. Look for a Washington state or New York ice wine, or any late-harvest wine, such as a late-harvest Sémillon.