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Recipe Detail Page
Pink Cheese & Apple on Pecan-Butter Pumpernickel Rounds
Early Summer 2012
This appetizer is very simple but absolutely epitomizes the “yin and yang” that makes the palate sing—salty and sweet with a perfect nut crunch. Try with figs in place of apples when they are in season. A variety of blue cheeses would also work for this recipe.
1 tbsp (15 mL) unsalted butter, softened
1 tbsp (15 mL) finely chopped pecans
12 pumpernickel canapé rounds
1 small Red Prince apple
1 tbsp (15 mL) lemon juice
1 tbsp (15 mL) very light-coloured honey
½ tsp (2 mL) thyme leaves
2 oz (60 g) English cheddar infused with claret
12 sprigs thyme
1 Combine butter and pecans. Spread over each pumpernickel round.
2 Thinly slice apple ¼ inch (5 mm) thick (a mandoline makes quick work of this). Dip each apple slice into lemon juice to prevent browning, and cut into quarters. Combine honey and thyme together in a small bowl.
3 Top each pumpernickel round with 2 slices of apple and a small wedge of cheese. Drizzle with a small spoonful of thyme honey. Garnish with a sprig of thyme and serve immediately.
Makes 12 canapés
