Apple & Manchego Crostini

Apple & Manchego Crostini

Crisp, grilled apples and Spanish Manchego cheese pair perfectly in this simple, Spanish-inspired appetizer. Served with a glass of sherry, salted Marcona almonds, and a slice of membrillo (quince paste) these crostini are a fine addition to any tapas menu. If you like, you can serve these as pincho-style tapas by skewering the apples and cheese slices to the crostini with a toothpick or cocktail stick.

This recipe makes eight crostini. You can use whatever sort of apples you like, but I recommend a sweet, crisp variety such as Fuji, Gala, or Pink Lady that will hold up better to grilling.


  • 1/4 ciabatta (about 150 g), cut into 8 slices
  • 1 tablespoon garlic oil
  • 1 apple, cored and cut into 16 slices
  • 1 3/4 oz Manchego cheese (about 50 g), cut into 8 slices
  • 1 tablespoon fresh chives, snipped


Heat a dry grill pan on high heat until very hot.

Brush ciabatta slices with garlic oil, and grill for two to three minutes all over until well toasted and lightly charred (depending on how hot your stove gets, this may take less time- keep an eye on the grill pan). Remove crostini from grill pan, and set aside.

Add apple slices to grill pan, and grill for two to three minutes, turning about halfway through, until apples develop light grill marks. Set aside until slightly cooled.

To assemble, top each crostini with a slice of cheese, and two slices of apple. Sprinkle with fresh snipped chives and serve.