- Prep time
- 20 minutes PT20M
- Cook time
- 10 minutes PT10M
- About 20 crostini
Sweet, spicy, creamy, crunchy—these amazing appetizers are sure to impress! This recipe calls for Don Chilio Jalapeño Chile Crisp, but you can swap it for their Habanero Chile Crisp if you want to bring the heat.
- 8 ounces goat cheese
- 4 ounces heavy cream
- 2 tablespoons butter, divided
- ½ large yellow onion, small diced
- 2 tablespoons apple cider vinegar
- 2 tablespoons honey
- 1 Granny Smith apple, peeled and small diced
- 20 crostini
- 1 teaspoon fresh thyme, chopped
- 2–3 ounces Don Chilio Jalapeño Chile Crisp
In a work bowl, mix goat cheese and heavy cream until smooth. Place in refrigerator until ready to use.
Melt 1 tablespoon butter in a sauté pan over medium heat. Add the onions and sauté until they begin to caramelize. Deglaze with apple cider vinegar and honey, then bring to a boil. Pour onion mixture into a bowl then add the remaining butter to the pan.
Add the apples to the pan and sauté until they begin to brown. Add onion honey mixture back to the pan and bring to a boil. Boil for about 1 minute to create a light syrup, then transfer mixture to a bowl and chill.
To assemble, spread goat cheese mixture on crostini, then top with onion apple mixture, a pinch of fresh thyme and Don Chilio Jalapeño Chile Crisp.