Ingredients
6
slices bacon
4
cups finely chopped peeled apples (3 medium)
1
teaspoon grated gingerroot
1/4
cup packed brown sugar
1
tablespoon fresh thyme leaves
1/2
teaspoon salt
2
tablespoons apple juice
24
slices (1/2 inch thick) baguette French bread
2
tablespoons olive oil
1 1/2
cups shredded sharp Cheddar cheese (6 oz)
Additional fresh thyme sprigs, if desired
Preparation
In 12-inch nonstick skillet, cook bacon until crisp; drain on paper towels. Crumble bacon; set aside. Reserve drippings in skillet.
Cook apples and gingerroot in bacon drippings over medium-high heat, stirring occasionally, until lightly browned and tender. Stir in brown sugar, thyme and salt. Cook 1 minute; stir in apple juice. Cook 1 minute; remove from heat. Cool completely.
Heat oven to 450°F. Place baguette slices in single layer on ungreased cookie sheet. Brush with 1 tablespoon of the oil. Bake 3 to 5 minutes or until toasted. Turn slices over; brush with remaining 1 tablespoon oil. Bake 3 to 5 minutes longer or until toasted.
In skillet, add cheese and bacon to apples; toss. Place about 1 tablespoon apple mixture on each baguette slice. Bake 5 minutes or until cheese is melted. Garnish with thyme sprigs. Serve immediately.
