Easy Apple Cheddar Melts Food

CARAMELIZED APPLE CHEDDAR MELTS WITH A HONEY DIJON ARUGULA SALAD

Steps:

• • Wash and dry all produce. • Halve, core, and finely dice apple. Strip thyme leaves from stems; mince leaves until you have 2 tsp (3 tsp for 4 servings). • Heat a drizzle of olive oil in a large pan over medium-high heat. Add apple; cook, stirring occasionally, until softened and lightly browned, 5-7 minutes. • Add ½ tsp sugar (1 tsp for 4), minced thyme, and 1 TBSP water (2 TBSP for 4). Cook, stirring, until apple is caramelized and jammy, 2-3 minutes more. Turn off heat. Season with salt and pepper; transfer to a small bowl.
• • Place sourdough on a clean work surface. Spread half the slices with mustard, then top with white cheddar, caramelized apple, and yellow cheddar. Place remaining bread slices on top to create sandwiches.
• • Melt 1 TBSP butter in pan used for apple over medium heat. Add sandwiches and cook until golden brown on first side, 4-5 minutes. • Remove sandwiches; add another 1 TBSP butter to pan. Once butter has melted, return sandwiches to pan and cook on second side until bread is golden brown and cheese has melted, 4-5 minutes more. (For 4 servings, cook in two batches; repeat process with remaining sandwiches, adding 1 TBSP butter to the pan for each side.)
• • While sandwiches cook, add arugula to a large bowl along with dried cranberries and sunflower seeds; toss with as much Honey Dijon Dressing as you like. Taste and season with salt and pepper. • Halve melts on a diagonal. • Divide salad and melts between plates. Serve with any remaining Honey Dijon Dressing on the side for dipping.

APPLE-CHEDDAR SOUP WITH BACON

Steps:

• Cook the bacon in a large pot over medium heat until crisp, 4 to 5 minutes per side. Transfer to paper towels to drain; let cool slightly, then roughly chop. Pour out all but 2 tablespoons of the drippings from the pot.
• Increase the heat under the pot to medium high. Add the onion, apples and potato and cook, stirring frequently, until the apples are soft, about 8 minutes. Add the chicken broth, apple juice, 3/4 teaspoon salt, and pepper to taste. Bring to a simmer and cook until the potato is soft, 10 to 12 minutes. Stir in all but 2 tablespoons of the cheddar until melted. Working in batches, transfer the soup to a blender and puree. Return to the pot and season with salt and pepper.
• Meanwhile, preheat the broiler. Spread the bread with the mustard and sprinkle with the reserved 2 tablespoons cheese. Broil until the cheese melts, about 30 seconds, then cut into 1-inch squares. Ladle the soup into bowls and top with the bacon, chives, cheese croutons and more pepper.

EASY APPLE AND CHEDDAR MELTS

Steps:

• Heat oven to 350°F.
• Cut cheese slices diagonally in half. Mix sugar and cinnamon in medium bowl. Add apples; toss to coat.
• Place crackers on baking sheet; top with cheese and apples.
• Bake 4 to 5 min. or until cheese is melted. Serve warm.

APPLE CHEDDAR MELT

Steps:

• Place 1 apple slice on each cracker; sprinkle with 1 tsp. cheese.
• Place on microwavable plate.
• Microwave on HIGH for 20 seconds or until cheese begins to melt.

EASY APPLE CHEDDAR MELTS

Steps:

• Preheat oven to 350 degrees F.
• Whisk together sugar & cinnamon in medium bowl, then add apple slices, & toss to coat.
• Cut cheese slices in half diagonally.
• Place crackers on a baking sheet, & top each with 1 cheese slice & 2 apple slices.
• Bake 4-5 minutes, until cheese is melted.
• Serve warm.

APPLE CHEDDAR MELTS WITH WATERCRESS

Steps:

• Makes 2 servings.
• Preheat broiler.
• Arrange toasts in 1 layer in a shallow baking pan. Mash together butter and curry powder and spread on toasts. Arrange apple on toasts, then top with watercress and cover evenly with cheese. (Tuck watercress under cheese to prevent it from burning.)
• Broil sandwiches about 6 inches from heat until cheese is melted and lightly browned, 3 to 5 minutes.