This post is sponsored by Cello Cheese.
I love having friends over and anytime we’re hosting, I can’t resist making a few snacks. I try to pick easy appetizers and small bites that I can whip up quickly so I don’t spend the whole evening in the kitchen. This Copper Kettle and Fontina Apple Crostini only takes a few minutes to make, but it will get devoured quickly!
Alex and I recently attended a cheese judging class (yes, that’s a real thing!) when the American Cheese Society was here in Richmond. We learned the way cheese is scored based on things like flavor, aroma, and appearance. I learned what to look for in a block of cheese, and since then, I’ve been pretty picky about what I eat!
That’s why for this crostini recipe, you must get high-quality ingredients! I can’t wait to tell you more about Cello because their Copper Kettle and Fontal cheeses are what makes this appetizer so elevated and delicious. Cello’s Copper Kettle Cheese has a rich, nutty flavor that pairs perfectly with the sweetness of the apple on these crostinis. Fontal is a type of fontina cheese that is milky and tangy, which is so tasty paired with the sweet flavors of an apple and acidity of the balsamic glaze!
To add more umami flavor, I also added Cello Copper Kettle to the crostini! Cello ages their Copper Kettle for 16 months, which is why it has such a complex flavor composition. The taste is truly phenomenal.
Plus, these cheeses have a melody of rich, nutty notes that will elevate any dish. I couldn’t help but keep some Copper Kettle and sliced bread off to the side to snack on while I prepped!
Tips for perfect crostini
- Crostini can be made with ciabatta or a baguette. I prefer ciabatta for this recipe because it can be a little easier to make medium-sized slices that are perfect for holding two apple slices.
- I like to broil the crostini in the oven to toast it. Watch for hot spots in your oven, to ensure that you don’t burn any of the bread. You may need to rotate the pan halfway through cooking, to avoid burning.
- I like using a mandoline slicer to cut the apples into razor-thin slices. If you want more sweetness on your crostini, you can make the slices larger.
- I buy balsamic glaze, but you can also make it with balsamic vinegar by simply reducing it on the stove.
This Fontina Apple Crostini is a delicious appetizer! Crusty bread with salty cheese and a sweet apple make this an irresistable combination!
- 1 loaf Ciabatta bread, cut into 1” thick slices
- 2 teaspoons olive oil
- 6oz Cello Fontal cheese, grated
- 1 oz Copper Kettle Cheese, finely grated
- 1 small Honeycrisp apple, sliced thin
- 2 teaspoons balsamic glaze
- Preheat the oven to broil.
- Brush the Ciabatta bread with olive oil, then spread in a single layer on a baking sheet.
- Toast for 1-2 minutes, until the edges begin to brown. Keep a close eye on it because it will cook quickly!
- Once the bread is toasted, remove it from the oven and reduce the oven temperature to 400 degrees.
- Sprinkle the Fontal over each slice of bread.
- Place it back in the oven for 2-3 minutes until the cheese is melted.
- Sprinkle each slice with a pinch of Copper Kettle cheese.
- Top each piece of bread with two apple slices.
- Drizzle with balsamic glaze and serve immediately.
Keywords: Fontina Apple Crostini
To me, cheese is like chocolate. I can easily pass if it’s mediocre. But when it’s high quality with tons of flavor, I can’t say no! It is so much more satisfying- quality over quantity!
What’s your favorite type of cheese? Let me know in the comments below!