Between the fresh apples and sprinkling of dried sage this makes for a sweet and savory topping that tastes like fall.
Apple & Sage Bruschetta
- 2 apples peeled & cored
- 1 tablespoon olive oil
- 2 tablespoons honey
- ½ teaspoon sage
Dice apple into 1-inch cubes.
Heat large frying pan over medium high heat.
Add olive oil to pan.
When oil shimmers, add apple.
Cook for 1 minute, then pour honey over apples; toss to coat.
Cook for another minute; sprinkle with sage and a pinch of salt.
Toss, cooking for another 30 seconds.
Transfer to a serving bowl.
I am keeping the fruit bruschetta theme rolling. This recipe was inspired by the New Hampshire orchards in fall. Although it’s late winter, and I’m in Hot Springs, Arkansas, it doesn’t mean that this recipe wouldn’t work. Although I tend to think of sage as a fall spice, as it reminds me of Thanksgiving, it also gives a dish a nice, homey element. So, as the last cool days of winter leave, add some warmth via this bruschetta topping.
To learn more about this recipe, originally published in September 2017, keep reading.
Fall is in full swing, which means that the local orchards are overflowing with apples. There are so many varieties and so many ways to prepare them that fall becomes this apple-fest for me. I make the obvious dishes, such as apple crisp, applesauce, and apple compote, but I also enjoy making new creations. Last week I shared my new Warm Butternut & Apple Salad recipe; this week I have two more recipes to add to the Think Tasty collection.
We’re starting the week with a sweet and savory option perfect for a tapas dinner. For those of you who don’t indulge in the weekly pastime of Tapas Monday, this recipe would also work well as an appetizer to share at a gathering or as a side to be served with an entrée salad or soup.
This recipe is really quite simple- just a few minutes on the stovetop and you have transformed the apple from cold, crunchy cubes to something tender with new flavor dimensions. If you serve the bruschetta as is, it has a more savory nature, even though it was sautéed with honey. Yes, there are hints of sweetness from both the fruit and the honey, but the sage sets the tone as leaning toward savory. For those who want more sweet, I’d suggest an additional drizzle of honey upon serving.
I found that this bruschetta was the perfect topping for crostini and goat cheese. However, I think that the bruschetta could be utilized in a number of other ways:
- Serve it as a dip with whole wheat crackers.
- Use it as a topping for a bowl of vanilla yogurt.
- Toast a piece of sourdough. Top with bruschetta and sharp cheddar cheese. Place under the broiler for ooey, gooey apple & cheese happiness.
No matter how you use this Apple & Sage Bruschetta, be prepared to hear how elaborate of a dish it is. Tell them (or don’t) how incredibly simple it actually is.