English Muffin Toasts with Cheddar Apples and Beets
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 Original English Muffins, lightly toasted
4 oz. Aged White Cheddar, sliced
- Place a rack in the middle of the oven and turn on the broiler. Prepare a baking sheet with parchment paper.
- Butter the bottoms of the (lightly toasted) English muffins and top them with 2-3 apple and beet slices each.
- Tuck the cheese slices in-between and lightly season the toppings with kosher salt and pepper.
- Sprinkle with fresh herbs and place under the broiler until the cheese is bubbly and golden, about 2 minutes.
Prep: 5 min
Cook: 2 min