Tart Apple Bruschetta

Taylor, Taylor Takes a Taste

For most, apples and bruschetta aren’t words that you would use in the same sentence. I encourage you to try using them together. Crisp buttery toasts, topped with the cool green tastes of apple and lime are balanced by a slice of fresh Mozzarella.

Tart Apple Bruschetta

By Taylor


For the bruschetta:
1 stick (1/2 cup) unsalted butter, softened
1/2 teaspoon salt
1/4 teaspoon coarse ground black pepper
1/4 teaspoon dry thyme
1 loaf of french bread, cut into 1/2” slices

For tart apple topping:
3 cups chopped tart apples (like granny smith)
3 tablespoons fresh lime juice
1/4 cup diced shallot
1/4 cup diced poblano pepper
3 tablespoons chopped fresh cilantro leaves
1 tablespoon chopped seeded jalapeño
1 teaspoon lime zest
1 teaspoon white granulated sugar
1 clove garlic, chopped
1/2 teaspoon salt
1/4 teaspoon coarse ground black pepper
1/2 pound fresh Mozzarella cheese, sliced into thin slices


In a small bowl, mix together the butter, salt, pepper, and thyme. Spread an even layer over the tops of the bread slices. Place buttered slices in a single layer on a sheet pan and bake at 350°F for about 20 minutes until golden brown and fragrant. Set aside to cool.

In a medium size bowl, add the apples and coat in the lime juice. Add shallot, poblano, cilantro, jalapeño, lime zest, sugar, garlic, salt and pepper, and stir together. Set aside.

Right before you are ready to serve assemble the bruschetta. Take a piece of bread, add a thin slice of Mozzarella and top with a spoonful of the Tart Apple Topping.

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Bringing butter to room temperature helps it incorporate better with other ingredients.

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