Baked Havarti with Apple Slices

If you are looking for a delicious appetizer to pair with an ice cold glass of local beer, here ya go! I love this simple appetizer and it is on my mind as we assign tasting tables to all the breweries that will be attending our biggest and best Wine and Food Festival this weekend!! The weather looks perfect and our outdoor seating area is already calling my name. CLICK HERE for more details..

Just a couple nights ago, Chris’ parents were over for an impromptu happy hour and I served up this baked Havarti. It was simple to toss together in a matter of minutes and the apple slice tie-in is fun and different.

Eckert’s pie shells are thin and flakey adding just the right amount of dough to this recipe. You can get creative with your own favorite mustard. I had a hard time deciding between Eckert’s Honey Mustard, Eckert’s Horseradish Mustard and Eckert’s Hot and Sharp Mustard. I really think they all would be delicious choices. Shine up your presentation with a little brushed egg (you could also use milk) and a sprinkling of poppy or sesame seeds. It is important to bake the cheese in a small dish with sides. I used a 3 cup oven-safe container but anything small will work. The cheese will run and ooze out of the pie crust but that is what I like most of all.

We will be sampling our baked Havarti recipe this weekend. Come on by the festival and give it a try!

Cheers, Angie

Baked Havarti with Apple Slices

1 Eckert’s frozen pie shell (9”)
8 oz. block Havarti cheese
1 1/2 Tbs. Eckert’s Hot & Sharp German Mustard
1 egg, beaten
½ Tbs. poppy seeds
apple slices for serving
Preheat oven to 350 degrees.

Place the frozen pie shell on a cutting board or flat surface. Allow shell to thaw at room temperature for 15 minutes. Spread mustard in the center of the shell. Top with block of Havarti cheese. Make four cuts (about 4 inches in length) around the edges of the pie shell towards the center. Pull outside edges of pie shell up and towards the center of the cheese, pinch dough shut over the top of the cheese. Once edges are well sealed, brush outside of dough with egg, sprinkle with poppy seeds and place in a small baking dish*. Bake 20 minutes or until dough is golden brown. Rest five minutes before serving with apple slices.

 *Note: The baking dish must be a snug fit to prevent the cheese from running outside of the pie shell. I used an 3 cup Pyrex container (7” x 5” approximately).