Photo: Honeycrisp Apple, Cheddar, Bacon and Dandelion Crostini Recipe
Ingredients
- Extra-virgin olive oil
- 8 strips thick-cut bacon
- 4 slices French boule
- 2 Honeycrisp apples, sliced thin on a mandoline
- 1 cup grated sharp artisanal Cheddar, such as Tillamook
- 2 tablespoons cider vinegar
- 2 cups dandelion greens, sliced into 1/2-inch ribbons
- Kosher salt
Directions
Preheat the oven to 350 degrees F.
Add about 1 tablespoon olive oil to a large saute pan. Lay the bacon strips in the pan and bring the pan to a medium heat. Cook the bacon until browned and crisp. Drain the bacon on paper towels. DO NOT ditch the bacon fat. Reserve it for finishing the crostini.
Toast the bread slices lightly on both sides in the oven. Remove the toast from the oven and arrange a thin layer of the sliced apples on each toast. Top the apples with the cheese and return the toasts to the oven. Bake the crostini until the cheese starts to melt and get bubbly, 5 to 7 minutes.
Place 2 bacon strips on each crostino and return to the oven for 1 to 2 minutes.
While the crostini are doing their final toast, ditch about half the bacon fat. Heat the remaining bacon fat in the pan and whisk in the vinegar. Turn the heat off and toss in the dandelion greens, season with salt and stir to coat the greens with the vinaigrette.
Remove the crostini from the oven, cut the bread in half and then top with the wilted dandelion greens.
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By torba97_12904148
Fremont, CA
on March 04, 2013
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Terrific flavors and textures. An exception...allergies prohibit dandeloins. I substituted fresh basil or a neutral inner/small size romain leaves. For what this is worth...this recipe makes an enjoyable food enjoyed before lunch or dinner...nice wine at same time!
Annie, Fremont, CA
By timaeusTestified
Houston, TX
on August 16, 2012
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I'm crying because holy snap, this is actually a festival in my mouth and I can't handle it. I had been watching "Secrets of a Restaurant Chef" because it is honestly my favorite show (Anne is just so sassy and I practically fell head over heels for this recipe so I had to try it right away. The crisp sweetness of the apples in conjunction with the melty-gooey cheese is to die for, and with the wilted dandelion greens on top my heart skipped a beat. I'm not even being dramatic this was the best thing I've had in years. I added a touch of garlic to the greens just because I love the little extra kick of flavor. I recommend trying that out if you're a garlic person. I drank chocolate milk with this and it made a great dinner just on it's own in my opinion. My bro and I were totally stuffed.
By wrkenzie
on February 15, 2012
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One of the best appetizers I've ever had. The flavors are incredible. You take a bite and there are so many different flavors that compliment each other so well. Get the dandelion greens. You'll like what they add to the dish.
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