Autumn Ember Cheese Apples (Printable)

Smoky paprika cheeses paired with vibrant red apples create a striking autumn appetizer.

# Ingredient List:

→ Cheeses

01 - 5.3 oz Manchego cheese, cut into 1-inch cubes
02 - 5.3 oz aged cheddar, cut into 1-inch cubes

→ Spices & Seasonings

03 - 2 tsp smoked paprika (sweet or hot, as desired)
04 - 1/2 tsp flaky sea salt

→ Fruits

05 - 2 medium red-fleshed apples (such as Hidden Rose or Pink Pearl), cored and cut into wedges

→ Garnish

06 - 1 tbsp fresh thyme leaves (optional)

→ Accompaniments

07 - Artisan crackers or rustic bread (optional, for serving)

# Directions:

01 - Place the Manchego and aged cheddar cubes evenly in a shallow serving dish or platter.
02 - Sprinkle smoked paprika over the cheese cubes and gently toss to ensure uniform coating.
03 - Lightly dust the paprika-coated cheeses with flaky sea salt.
04 - Fan the red-fleshed apple wedges around and between the cheeses to create an ember-like visual effect.
05 - Optionally, scatter fresh thyme leaves over the arrangement for herbal aroma and visual contrast.
06 - Present immediately with artisan crackers or rustic bread on the side, if desired.

# Expert Tips:

01 -
  • It looks like you fussed for hours when it genuinely takes twenty minutes, no oven required.
  • The smoked paprika creates this incredible contrast against the pale cheese and crimson apples, plus it tastes as good as it looks.
  • It's naturally vegetarian and gluten-free, so you're not constantly checking labels or leaving anyone out.
02 -
  • Don't prep this more than a few hours in advance because the apples will darken even with lemon juice, and the whole visual point is that brightness and those red-fleshed streaks catching the light.
  • Temperature matters—pull your cheeses from the fridge about fifteen minutes before arranging so they're at their most flavorful, but don't let them get so soft they smear when you try to dust them with paprika.
03 -
  • The paprika-to-cheese ratio matters more than you'd think—start with a lighter hand than you think you need, taste, and adjust, because you can always add more but you can't take it back.
  • If you're making this for people with varying spice tolerances, use sweet smoked paprika as your base and let brave souls sprinkle a bit of hot paprika on their own cheese before eating.
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