Looking for an easy yet impressive appetizer for Thanksgiving week?! These Havarti & Hot Pepper Cranberry Toasties will be loved by all!
@ ’s delicious jelly is filled with
hot peppers that add a kick of heat, offering up a sweet and savory combination. When paired with creamy cheese and crisp apples, you have a total winner. Recipe below!
Havarti & Hot Pepper Cranberry Toasties
Serves 8 as appetizer
1 dark or sourdough baguette loaf, sliced into ½” slices
1 jar (361g) Stonewall Kitchen Hot Pepper Cranberry Jelly
2 crisp apples, like gala or fuji, mandolin sliced to ¼” thick
8 slices havarti cheese (or similar, creamy white variety)
Coconut Mayonnaise (or butter)
Heat 1 cast iron skillet or pan over low heat.
Spread 1 side of 4 slices of bread with mayonnaise. Set mayo side down on a cutting board.
Spread the non-mayo side of the bread with the Hot Pepper Cranberry Jelly.
Layer one slice of cheese on top of the Jelly.
Layer sliced apples on top of the cheese.
Top with another piece of cheese and finish with another slice of bread.
Grill sandwiches, pressing gently, until bottom sides are golden brown (you should barely hear any sound of sizzling as the bread hits the skillet; low and slow is key), about 7 to 9 minutes.
Spread remaining mayonnaise over top slices of bread and carefully turn sandwiches over.
Cook until other side is golden brown and cheese is melted, another 7 to 9 minutes. Transfer to a cutting board and slice in triangles. Enjoy as appetizer or as a main course.