Honey Bleu Crunch
- Arrange apple slices in a single layer on a parchment-lined cookie sheet for easy cleanup.
- Top each slice with about one teaspoon of caramelized onion* or onion jam, then sprinkle one teaspoon of crumbled bleu cheese on top. Continue until all slices have been covered with caramelized onions and bleu cheese.
- Take a large spoonful of the cooked crispy pancetta and sprinkle lightly over the tops of the apple slices.
- Finish by topping them with freshly chopped chives. Transfer to a serving platter and serve.
Tips:
To caramelize onions: Thinly slice a small or medium cooking onion into 1–2-inch-wide strips and set aside. Heat 1 tablespoon cooking or olive oil and 2 teaspoons salted butter in a heavy-bottomed pan (cast iron also works well) over medium heat. Once the oil mixture is hot, add the sliced onions and stir to coat. Turn the heat to medium-low, stirring occasionally, until the onions become caramel brown. Letting the onions cook down without stirring too frequently is important. Add some water to the pan if the onions are drying out. If the heat is too high, the onions will burn; if it is too low, they will not brown. This process can take about 30–45 minutes, depending on the quantity of onions used.
Directions
- Arrange apple slices in a single layer on a parchment-lined cookie sheet for easy cleanup.
- Top each slice with about one teaspoon of caramelized onion* or onion jam, then sprinkle one teaspoon of crumbled bleu cheese on top. Continue until all slices have been covered with caramelized onions and bleu cheese.
- Take a large spoonful of the cooked crispy pancetta and sprinkle lightly over the tops of the apple slices.
- Finish by topping them with freshly chopped chives. Transfer to a serving platter and serve.
Tips:
To caramelize onions: Thinly slice a small or medium cooking onion into 1–2-inch-wide strips and set aside. Heat 1 tablespoon cooking or olive oil and 2 teaspoons salted butter in a heavy-bottomed pan (cast iron also works well) over medium heat. Once the oil mixture is hot, add the sliced onions and stir to coat. Turn the heat to medium-low, stirring occasionally, until the onions become caramel brown. Letting the onions cook down without stirring too frequently is important. Add some water to the pan if the onions are drying out. If the heat is too high, the onions will burn; if it is too low, they will not brown. This process can take about 30–45 minutes, depending on the quantity of onions used.
