CHEDDAR WITH SAUTEED APPLES AND BROWN BREAD

From Cooking Light Magazine, December 2004.

2 tart-sweet apples (such as Gala, Braeburn, or Fuji), each cored and cut into 16 wedges
1/3 cup sugar
1/4 teaspoon ground cinnamon
Cooking spray
4 (1-ounce) slices pumpernickel bread
4 ounces extrasharp cheddar cheese, cut into 16 slices

DIRECTIONS:

Preheat oven to 400.

Heat a large nonstick skillet over medium-high heat. Place apples in a medium bowl; sprinkle with sugar and cinnamon. Toss well to coat. Coat pan with cooking spray. Add apple mixture, and cook 4 minutes or until thoroughly heated, turning frequently. Remove from heat; cool slightly.

Cut each bread slice crosswise into 4 strips. Arrange in a single layer on a baking sheet. Bake at 400 for 5 minutes or until tops are toasted. Turn strips over; bake for 3 minutes or until the tops are toasted. Cool completely. Serve with apples and cheese.

Yield: 4 servings



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