Yield: Yields 24
Servings: 8 to 12
In this savory-sweet nibble, thinly sliced apple is a fresh, creative stand-in for crostini or crackers. If you don’t have roasted walnut oil, use any other roasted nut oil, such as hazelnut or almond. In a pinch, good-quality extra-virgin olive oil will do.
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See the Test Kitchen post for a visual on how to slice the apples.
For so few ingredients this sure makes a fast and tasty appetizer. I also found that cutting the apple slices a little thicker is easier to pick up, a high quality walnut oil makes a big taste difference and definitely use creme fraiche. By using a little more oil, I found that it holds together better.
Huge hit! Served as an appetizer on Easter. The lemon and apple brought all the flavors together.
I love smoked trout . My guest was was not so sure. He tried it and now he loves it. This recipe is a keeper!
In the port city of Livorno, host Pete Evans is joined in Italy by two chef-authors with US roots: Bryan Voltaggio, who visits from Maryland, and Pamela Sheldon Johns, who…View all Moveable Feast recipes and video extras
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