And by Vermont, we mean by Cabot Chesses, which are some of the state's most famous exports. Cabot makes a wide variety of scrumptious cheese that can be used for a variety of different purposes, including some you might not expect. Chef Jimmy, who heads up Cabot's test kitchen, stopped by Tonia's Kitchen, to talk about his ideas on Bruschetta on how to make it Vermonterific! Jimmy told Tonia he likes using Cabot's Garlic Herb or Habanero Cheddars to complete the treat, along tomatoes, olive oil and fresh basil. Jimmy says as for the bread part of this, he says grilling the bread is best, to really bring out fine flavor.
- 24 thin slices narrow loaf French Bread
- 2 tart apples, cored and thinly sliced
8 ounces Cabot Sharp, Extra Sharp, or Horseradish Cheddar, grated (about 2 cups)
- 1 cup walnut pieces
Directions
- PREHEAT broiler. Arrange bread on baking sheet and toast lightly on both sides under broiler.
- REMOVE from broiler and place about two apple slices on each toast. Mound cheese on top. Press walnut pieces into cheese. Return to broiler until cheese and walnuts are lightly colored.
