Caramelized Onion & Cheddar Crostinis with Prosciutto Wrapped Apples

Caramelized Onion & Cheddar Crostinis with Prosciutto Wrapped Apples combines two of my very favorite things, great cheese and sweet caramelized onions! For these delicious little bites, I used Boar’s Head Wisconsin Sharp Cheddar that is aged for 9 months.  It was fantastically smooth and flavorful and holds up well to the bold flavors of caramelized onions. Paired with crisp apples that are at their peak and wrapped in salty prosciutto, it is a sophisticated hors d’oeuvre that will please a crowd at your next party or holiday gathering.

Whether it is the centerpiece of a fabulous hors d’oeuvre, the base of a hearty meal or simply enjoyed all on it’s own, great cheese is something I can’t get enough of. Creamy Blue Cheese on a salad, Smoked Gruyere on crusty bread or grated Formaggio over pasta are all winners in my book!

Boar’s Head has been offering a premium selection of cheeses for over 100 years. Their premium products do not contain fillers, by-products, artificial colors or flavors. They are also gluten-free and contain zero grams of trans fat. Boar’s Head offers everything from fantastic aged cheddars, to fresh Chèvre and creamy French Brie.

Now that summer is over and the chilly fall is upon us, we can no longer enjoy a family outing to the lake, but instead can stay warm indoors with an always overdue girls’ night. What better way to enjoy your favorite ladies’ company than with a nice bottle of wine and an impressive cheese board or platter of hors d’oeuvres?! I’m not sure about you, but I don’t know anyone that will turn down good wine and cheese!

For your next gathering, grab some Boar’s Head Cheese and check out Boar’s Head website for help designing your own customized cheese board. Pair your favorite cheese with specialty meats and accoutrements for an elegant cheese board that will impress all of your guests!

Caramelized Onion & Cheddar Crostinis with Prosciutto Wrapped Apples

Yield: 30 pieces

Prep Time: 30 minutes

Cook Time: 1 hour

Total Time: 1 hour 30 minutes

A crusty french bread topped with sweet caramelized onions and Boar's Head Sharp Wisconsin Cheddar Cheese and paired with crisp apples that are wrapped in salty prosciutto for a sophisticated hors d'oeuvre.

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Ingredients

• 1 French baguette sliced into 1/2" slices
• 2 Tbsp. olive oil
• 4 large yellow onions thinly sliced
• 1/2 tsp. salt
• 10 oz. Boar's Head Sharp Cheddar, sliced 1/8" thick
• 15 slices procuitto
• 1 large apple
• 1 lemon, juiced
• 2 1/2 Tbsp. fresh thyme, roughly chopped

Instructions

1. In a large skillet over high heat, heat your olive oil. Add your thinly sliced onions and salt and cook for 15 minutes, stirring frequently. Reduce your heat to low and cover with a lid. Cook for an additional 30-45 minutes, stirring every 5-10 minutes, until the onions are a dark caramel color and sweet in flavor.
2. Preheat your oven to 350°. Place your slices of bread on a lined baking sheet and top each slice with 2 Tbsp. of onions and a slice of cheddar. Bake for 5-8 minutes, just until the cheddar is melted.
3. Meanwhile, quarter and core your apple and slice into think 1/8" slices. As soon as you slice the apples, toss them with the juice of the lemon, so they don't brown. Cut each piece of prosciutto in half and wrap a half piece around each apple slice.
4. Top each onion and cheddar crostini with a prosciutto wrapped apple and sprinkle with 1/4 tsp. fresh thyme. Serve immediately.

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• 
  Circulon 77887 Genesis Deep Stainless Steel Nonstick Frying Pan / Fry Pan / Skillet with Lid - 12.5 Inch, Silver

Nutrition Information:

Yield: 30 Serving Size: 30 pieces
Amount Per Serving: Calories: 88Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 9mgSodium: 165mgCarbohydrates: 9gFiber: 1gSugar: 2gProtein: 4g

Provided nutrition data is only an estimate. If you are tracking these nutrients for medical purposes, please consult an outside, trusted source.

More cheesy hors d’oeuvres!

I was selected for this opportunity as a member of Clever Girls Collective and the content and opinions expressed here are all my own.