Raisin Crostini with Blue Cheese & Apples

This picture right here. The one you see above. This picture prompted me to sit back and think “Whoa, maybe I really AM a food photographer now.” Y

ou see, I’ve struggled with choosing a profession for this blogging/freelance thing I do now. Like, when you fill out forms at a new doctor’s office or file your taxes, you have to fill in what your profession is.

I write this blog every day, so am I a writer? Well, I was never really formally trained in any sort of writing, and still can’t spell ridiculous correctly on the first try, so calling myself a writer seems like a stretch.

I went to culinary school, so some people would say I’m a chef. But I’m not – the definition of a chef is somebody who is the boss of others in a kitchen.

I generally write “photographer” in that profession box, because it sounds the sexiest, and technically, the majority of my income is directly related to freelance recipe photography jobs. But again, I’ve never actually been formally trained in anything relating to cameras.

I still shoot with an entry-level DSLR, and I taught myself how to shoot in manual mode through trial and error. If I were a contestant on a reality show, I would surely say I went to the photography “school of hard knocks.”

Basically, I’ve just taken a crap-ton of photos in the last few years. Some days, the improvement that has resulted from that effort is evident to me, and other days, I take a set of 75 photos where I hate every single one.

But these photos? I sat back and just stared at them. And admired. And told myself that sometimes, it’s OK to give yourself a pat on the back. Because damn if these aren’t some pretty crostini.

Now, I’m sure a photographer who has been working at their craft for longer than me can find plenty of technical flaws in these photos, and that’s OK, too. One of my favorite things about this job is that I never stop learning.

So, about these crostini. They’re an ode to my love of all things sweet, savory, and cheesy (at the same time). I bought some really great locally made raisin bread, topped it with some really great blue cheese and really great sauteed apples with thyme, and finished it with some really great tupelo honey.

All in all, it’s really great. Like my crostini pizza bar, it’s one of those party bites that’s a total cinch to pull together, but your guests will think it’s just lovely.

Psst – blue cheese lovers – don’t miss my blue cheese mashed potatoes!

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Raisin Crostini with Blue Cheese & Apples

Yield: About 10 pieces

Prep Time: 10 minutes

Cook Time: 6 minutes

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Ingredients

• 1/2 loaf raisin bread, halved and cut into ½-inch-thick slices (about 10 pieces)
• 3 tablespoons olive oil, divided
• 2 Fuji apples, cored and chopped
• 2 sprigs fresh thyme
• Juice of 1/2 lemon
• 4 ounces blue cheese, cut or crumbled into large pieces
• Honey for drizzling

Instructions

1. Preheat oven to 400 degrees F. Place bread slices on rimmed baking pan and brush with 2 tablespoons oil. Bake 4 to 6 minutes or until crisp.
2. Meanwhile, heat remaining 1 tablespoon oil in large skillet over medium-low heat. Add apples and thyme; cook 6 to 8 minutes or until apples are just slightly tender. Remove from heat; remove thyme sprigs and stir in lemon juice. Let cool slightly.
3. Divide cheese over toast points. Divide apple mixture over cheese. Drizzle with honey and serve immediately.

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