Caramelized Apple and Goat Cheese Tartines

This is a little snack perfect for afternoon tea or a very informal dessert. I concocted it on a cloudy Sunday evening for Paul and me to share. It will have been the first of many times it appears in my snack rotation. I used lavender (which my neighbor grows whole bushes of) and thyme with the apples, and although you could substitute different herbs or spices, I highly recommend this combination. So go get yourself some lavender and goat cheese and make this right now.

• baguette
• soft goat cheese
• 2 large apples
• <1/4 t lavender
• <1/4 t thyme
• 1 T butter
• 2 T sugar
• 1 T apple cider vinegar

Preheat the oven to 450º with the rack in the top third of the oven.

Slice 6 diagonal pieces of the baguette (I used French, but I think whole grain bread would be nicer) and spread each slice with a generous smear of goat cheese. Set aside.

Peel, core, and finely chop the apples. The herbs should be finely chopped as well. Heat the butter in a medium skillet until browning, then add the apples and herbs. Toss over medium-high heat until the apples begin to brown.

At this point, place the bread in the oven, either on a baking sheet or directly on the rack. Keep an eye on it, but it should take about 10 minutes to toast and for the cheese to melt.

Add the sugar and cider vinegar to the apples and turn the heat down to medium-low. Toss occasionally until the vinegar is cooked off, the sugar is melted, and some of the apples have a dark brown edge.

When the toast is done, remove from the oven and top each slice with a spoonful of the apples. Serve warm.

Makes 6 tartines.