Ingredients
Scale
- 2 Granny Smith Apples, peeled and diced
- 6-8 slices of Applewood Thick-Sliced Bacon, diced
- 1 tablespoon fresh sage, finely chopped
- 1/2 tablespoon sugar
- Kosher salt
- 1/3 cup water
- Rye Bread
- Chives, finely chopped, for garnish
Instructions
- In a small skillet, cook bacon over medium heat until fat is fully rendered and bacon is crisp. Remove bacon to a paper towel lined plate to drain. Reserve 1 tablespoon of the bacon drippings (fat).
- In a small saucepan, heat the 1 tablespoon of reserved bacon drippings over medium heat. Add apples, sage, sugar, and season with Kosher salt. Cook until apples just begin to soften slightly. Add 1/3 water, reduce heat to a simmer, and cover saucepan. Cook until apples are soft and have broken down slightly, approximately 8-10 minutes. If mixture is too watery, remove lid and cook until it reaches desired consistency.
- Meanwhile, preheat oven to 375°F. Cut rye bread in desired shapes (I used both round and square cookie cutters). Place bread on baking sheet and cook in oven until completely toasted, approximately 3 minutes per side.
- Top rye bread toasts with apple mixture, bacon, and chives. Serve immediately.
- Prep Time: 10 minutes
- Cook Time: 25 minutes