Honeycrisp Apple, Cheddar, Bacon and Dandelion Crostini from Food Network’s Chef Anne Burrell
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Anne Burrell has always stood out in the restaurant business for her culinary talent, bold and creative dishes, and her trademark spiky blond hair. After training at New York’s Culinary Institute of America and Italy’s Culinary Institute for Foreigners, she gained hands-on experience at notable New York restaurants and has also battled on Food Network’s Iron Chef America as Mario Batali’s sous chef. She’s an author, teacher and host of Chef Wanted and Worst Cooks in America on Food Network. She’s joined me on Amy’s Table to talk about what’s happening on both shows, which feature chefs from one extreme to the other!
Anne shared this foolproof recipe to ensure you won’t become the Worst Cook in America!
Preheat the oven to 350 degrees F.
Add about 1 tablespoon olive oil to a large saute pan. Lay the bacon strips in the pan and bring the pan to a medium heat. Cook the bacon until browned and crisp. Drain the bacon on paper towels. DO NOT ditch the bacon fat. Reserve it for finishing the crostini.
Toast the bread slices lightly on both sides in the oven. Remove the toast from the oven and arrange a thin layer of the sliced apples on each toast. Top the apples with the cheese and return the toasts to the oven. Bake the crostini until the cheese starts to melt and get bubbly, 5 to 7 minutes.
Place 2 bacon strips on each crostino and return to the oven for 1 to 2 minutes.
While the crostini are doing their final toast, ditch about half the bacon fat. Heat the remaining bacon fat in the pan and whisk in the vinegar. Turn the heat off and toss in the dandelion greens, season with salt and stir to coat the greens with the vinaigrette.
Remove the crostini from the oven, cut the bread in half and then top with the wilted dandelion greens.
Extra-virgin olive oil
8 strips thick-cut bacon
4 slices French boule
2 Honeycrisp apples, sliced thin on a mandoline
1 cup grated sharp artisanal Cheddar, such as Tillamook
2 tablespoons cider vinegar
2 cups dandelion greens, sliced into 1/2-inch ribbons
to you by Amy Tobin
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