Swing by the farmers market or Argus Farm Stop to find some awesome heirloom local apples. I’ve been having fun with Honeycrisp, a cultivated variety produced in Minnesota back in the 1960s.
To make the dish, start by toasting some Bakehouse bread. I’m inclined to the Roadhouse bread—the wheat, rye, and corn come together to make a bold but not dominant base for the toast. When the bread is lightly browned, remove from the toaster and pour on some really good extra virgin olive oil. For more info on Bakehouse breads, check out our blogpost!
Spread with some of the Creamery’s wonderful, handmade, artisan Cream Cheese. Drizzle on a good bit of that amazing Balsamela vinegar—it’s a remarkable traditional balsamic-type vinegar but made from apples rather than grapes. It’s got a beautifully balanced blend of sweet and tart that makes a compelling counterpoint to the creaminess of the cheese and the crunch of the apples.
Cut an apple into thin (eighth-inch or so) slices and lay on top of the toast. Add a grind of a little black pepper if you like. So simple and so good!
