Whiskey Apple Crostini Recipe

Preheat and slice

Preheat oven to 400°F (200°C). Using a serrated knife, slice the baguette on a slight diagonal into 16 slices about 1/2 inch thick.

Arrange slices in a single layer on a baking sheet. Brush each slice lightly on both sides with the extra-virgin olive oil. Sprinkle with the coarse sea salt and freshly ground black pepper.

Bake in the preheated oven until golden and crisp, about 8–10 minutes, flipping once halfway through for even browning. Remove and let cool slightly on a rack.

Prepare apples

While the crostini bakes, peel, core and thinly slice the apples. Aim for uniform slices so they cook evenly.

In a large skillet over medium heat, melt the unsalted butter. Add the minced shallot and cook, stirring, until softened and translucent, about 2–3 minutes (do not brown).

Add the sliced apples, granulated sugar, and ground cinnamon. Toss to combine and cook, stirring occasionally, until apples begin to soften, about 4–6 minutes.

Carefully pour in the whiskey (stand back if pan is hot) and immediately add the apple cider (or water). Allow the alcohol to flame off if it does, or simmer gently for 1–2 minutes until the liquid reduces slightly and the apples are tender-crisp.

Stir in the lemon juice, chopped thyme, fine sea salt, and freshly ground black pepper. Taste and adjust seasoning; remove from heat and let the mixture cool slightly so it thickens a bit (about 3–4 minutes).

If using goat cheese, soften it by stirring in the honey until spreadable. If using ricotta, stir in the honey until slightly sweetened and creamy.

Spread about 1 tablespoon of the cheese mixture onto each toasted baguette slice. Spoon 1–2 tablespoons of the warm whiskey apple topping over the cheese, allowing some juices to come along but not so much that the crostini becomes soggy.

Sprinkle a few toasted chopped walnuts or pecans over each crostini if using. Finish with a few fresh thyme leaves and a light pinch of flaky sea salt.

Arrange crostini on a serving platter and serve warm or at room temperature. Leftover apple topping can be refrigerated for up to 3 days and gently reheated before using.