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Apple Bacon Cheddar Crostini

Bacon and apples are topped on French bread! Relish this cheesy crostini for appetizers. Perfect if you love Italian cuisine.

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  • Prep Time 35 min
  • Total Time 50 min
  • Servings 24

Ingredients

6
slices bacon
4
cups finely chopped peeled apples (3 medium)
1
teaspoon grated gingerroot
1/4
cup packed brown sugar
1
tablespoon fresh thyme leaves
1/2
teaspoon salt
2
tablespoons apple juice
24
slices (1/2 inch thick) baguette French bread
2
tablespoons olive oil
1 1/2
cups shredded sharp Cheddar cheese (6 oz)
Additional fresh thyme sprigs, if desired

SAVE ON THIS RECIPE!

LOCATION

Directions

  • 1 In 12-inch nonstick skillet, cook bacon until crisp; drain on paper towels. Crumble bacon; set aside. Reserve drippings in skillet.
  • 2 Cook apples and gingerroot in bacon drippings over medium-high heat, stirring occasionally, until lightly browned and tender. Stir in brown sugar, thyme and salt. Cook 1 minute; stir in apple juice. Cook 1 minute; remove from heat. Cool completely.
  • 3 Heat oven to 450°F. Place baguette slices in single layer on ungreased cookie sheet. Brush with 1 tablespoon of the oil. Bake 3 to 5 minutes or until toasted. Turn slices over; brush with remaining 1 tablespoon oil. Bake 3 to 5 minutes longer or until toasted.
  • 4 In skillet, add cheese and bacon to apples; toss. Place about 1 tablespoon apple mixture on each baguette slice. Bake 5 minutes or until cheese is melted. Garnish with thyme sprigs. Serve immediately.
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View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
94
,
% Daily Value
Total Fat
4g
4%
(Saturated Fat
2g,
2%
),
Sodium
197mg
197%;
Total Carbohydrate
12g
12%
(Dietary Fiber
1g
1%
),
Protein
3g
3%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
0%;
Calcium
0%;
Iron
0%;
Exchanges:
1/2 Starch; 1 Fat;
Carbohydrate Choices:
1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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