|Autumn Fuji Apple Crostini with Whipped Herbed Goat Cheese, Bourbon Caramelized Shallots, a Drizzle|
of Savannah Bee Company's Winter White Honey, + Fresh Basil on Bacon Fat Fried Baguette Rounds
1. Start off by caramelizing your bourbon shallots (you can use onions, but shallots bring me life)
2. Make the herbed, whipped goat cheese until it is nice and fluffy
3. Slice up the baguette into rounds and fry them in bacon fat until they are lightly golden brown, but still have a little chewiness to it. You don't want a crumbly mess on your hands (And I know some of you aren't southerners and don't have 10 mason jars of bacon fat in your fridge, but we do, so if you don't, just use another oil)
4. Get all the side work done... thinly shave the Fuji apple, mince up the fresh mixed herbs, and get your honey ready
5. Assemble.... and demolish till you can't nom no'mo
Don't they already look so pretty?? I mean that's just bread, cheese, and onions, y'all! But I'm going to lay a truth bomb on you, you need a very specific kind of honey to make these crostini really go above and beyond. And apparently I'm only celebrating Savannah businesses today, so shout out to all of the lovely people there. You have probably have heard of Savannah Bee Company because it's at most grocery stores in the Southeastern region. Hopefully, your local store will carry the honey of all HONEYS, it's called Winter White Honey . Essentially what happens is a Savannah Bee spins together honey from the wildflower fields of the Rocky Mountains, forming it into a crystallized honey that is creamy, smooth, spreadable, and absolutely delicious. If you can't find it at the store, you can order it online some Savannah Bee Company or Amazon, and I promise it is worth buying!!
|two large, glorious jars of winter white honey|
For the Whipped Herb Goat Cheese:
4oz Softened Cream Cheese (room temperature)
½C Heavy Cream (chilled)
10oz of Goat Cheese
¼C Mixed Fresh Herbs (we used basil, rosemary, chives, thyme, + parsley), Finely Minced
Salt + Pepper, To Taste
For the Caramelized Shallots:
6 Shallots, Thinly Sliced
4T Unsalted Butter
Salt, Pepper, + Heavy Pinch of Sugar
For the Autumn Fuji Apple Crostini:
1 Skinny French Baguette, Sliced into Rounds
Rendered Bacon Fat, For Frying the Bread (olive oil is a good substitute)
Prepared Whipped Herb Goat Cheese, (room temperature)
1-2 Fuji Apples, Thinly Sliced (any apple will do though, but Fuji has been the best flavor)
Savannah Bee Company’s Winter White Honey, For Drizzling on top of the Crostini
Fresh Mixed + Minced Herbs, For Garnishing
1. For the Whipped Herb Goat Cheese: In the bowl of a standing mixer fitted with the whisk attachment, beat together the softened cream cheese, roasted garlic cloves, and salt until thoroughly mixed. Scrape down the sides and turn the mixer to medium-high speed and add in ¼C heavy cream. Continue whipping, while continuously adding a little bit of crumbled goat cheese at a time, until the goat cheese is combined throughout. Add in the remaining ¼C heavy cream and beat on high until it is light & fluffy. Next, season with salt, pepper, + fresh mixed herbs to season it to taste for the goat cheese. And then, spoon this mixture onto the prepared crostini.
2. For the Caramelized Shallots: Remove the ends from one shallot and peel the outside "paper" layer. There will be onion layer of onion that needs to be removed. Once that layer is removed, the shallot will naturally split into to sections. Repeat with the other shallots. Heat a medium or large skillet over medium-high heat, and melt butter in the skillet. Thinly slice each shallot section creating rings. Add shallots to melted butter, and stir to coat shallots in the butter. Cook until shallots start to become translucent, stirring often, about 4 to 5 minutes. The shallot rings will begin to break into individual rings, which is a good thing. Add whiskey, and stir. Once whiskey is absorbed into the shallots, reduce heat to medium. Continue cooking, stirring often, until shallots are soft and caramelized, about 10 to 15 minutes. Once they have been caramelized, remove them from hot pan to a bowl (this is an important because they need to cool, so it will not melt the whipped goat cheese).
3. For the Bacon Fat Fried Baguette Rounds: In a large skillet, over medium-high heat, and put in the rendered bacon fat. You will want about 1-2 inches of melted bacon fat. Next, begin to fry the baguette rounds for a couple minutes until they are golden brown and slightly crunchy. Repeat the bacon fat process as well as frying the baguette rounds until all of the bread has been fried/toasted. Let these cool for a few minutes.
4. Assembling the Fuji Apple Crostini: Spread a generous layer of your herbed whipped goat cheese on top of the cooled fried bread slices. Next, spoon on a dollop of the caramelized shallots and spread them out over the whipped goat cheese, making sure not to mix them up too much with all of the cheese. Now, thinly slice the Fuji apples and into the shape of a moon. Drizzle on some of Savannah Bee Company’s Winter White Honey all over the crostini. This honey is what dreams are made of… this white honey feels somewhat crystallized and packs double the amount of intense honey flavor anytime you use it. Finish it all off with a sprinkling of fresh mixed herbs. Place all of the crostini onto a big serving platter and enjoy every last bit, and I’m going to put it out there, these are the best crostini I’ve ever had!!