English Muffin Toasts with Cheddar Apples and Beets - Canyon Bakehouse

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.

Ingredients

  • 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

     

  • Butter

     

  • 4 oz. Aged White Cheddar, sliced

Directions

  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

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