Friday, October 2, 2015

Apple Caprese

A friend of mine told me about a recipe for a peach caprese salad and I thought that sounded really good. Unfortunately, by the time I got around to develop my own recipe for such a salad, peaches were pretty out of season around here. So, like the intrepid soul that I am, I substituted! This makes a really good dessert and the mint comes across pleasantly strong.


2 apples each cut into 16 equal pieces*
4 oz (by weight) of Chevre goat cheese, feel free to use as much or as little as you like
3 sprigs of mint leaves
4 T of honey


This one is pretty simple. Arrange the apples on a serving plate, crumble on the goat cheese, sprinkle on the mint leaves, drizzle on the honey, and serve.

It is usually recommended that you let the cheese get to room temperature before serving because cold dulls taste but you also don't want to make this salad too far in advance or the apples may turn brown.

*I used granny smith and envy (similar to honey crisp) apples because I like the contrasting colors and flavors, but feel free to use any apple you prefer.

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