English Muffin Toasts with Cheddar Apples and Beets

Thin-sliced rounds of apples and golden beets melted together with aged white cheddar over a toasty, buttered English Muffin.


  • 1 Green Apple, cored and mandolin sliced to 1/8-inch 
  • 1 Golden Beet, peeled and mandolin sliced to 1/8-inch 
  • Kosher Salt and pepper 
  • ½ tsp. Fresh Thyme Leaves or (minced) Rosemary 
  • 4 Canyon Bakehouse Honey Whole Grain English Muffins, lightly toasted 
  • Butter 
  • 4 oz. Aged White Cheddar, sliced


  1. Place a rack in the middle of the oven and turn on the broiler. Prepare a baking sheet with parchment paper.
  2. Butter the bottoms of the (lightly toasted) English muffins and top them with 2-3 apple and beet slices each.
  3. Tuck the cheese slices in-between and lightly season the toppings with kosher salt and pepper.
  4. Sprinkle with fresh herbs and place under the broiler until the cheese is bubbly and golden, about 2 minutes.


Difficulty: Easy

Prep: 5 min

Cook: 2 min

Servings: 4