Honeycrisp Apple, Cheddar, Bacon and Dandelion Crostini

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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

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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.

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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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I made it exactly as specified in the recipe and it was AWESOME! The different components compliment one another perfectly.........it was almost good enough to eat alone!!!

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We saw this on Super Bowl morning. It sounded amazing. Didn't have everything in our pantry, so we had to punt. I didn't have dandelion greens, so I used a pastry brush to put a touch of apple cider vinegar on my bread before building the crotini. I used Granny Smith apples and an amazing Carr Valley applewood smoked cheddar. I made a triple batch, and it was gone before the end of the first quarter. This is an instant hit, and I will make this time and time again. Anne you rock!