Ode to Adeena- Rosh Hashanah Toast
Toasted challah provides the perfect base for savory, pungent goat cheese and warm, green apple slices. The coup de grace is Adeena Sussman's red pepper-infused honey that simultaneously tickles the tastebuds with sweetness and then spicy heat (made more or less intense depending on how many red pepper flakes you add).
Ingredients
- 1 slice challah
- ½ Tbsp butter or oil
- 2 Tbsp soft goat cheese (to make the recipe parve or dairy-free, substitute with Spero's The Goat alternative goat cheese or Tofutti's cream cheese), at room temperature (this will make it easier to spread)
- 1 small green apple
- ½ cup honey
- 1 Tbsp red pepper flakes (use less or more depending on your preference)
Instructions
- Heat up a small to medium skillet on medium heat and add the butter or oil. Once the butter is melted and bubbling, or when the oil is rippling, add the slice of bread and toast on each side for about a minute or two, until golden brown.
- Using a small saucepan, heat up the honey and red pepper flakes on medium-high heat until boiling. Remove from the heat and let cool while you construct the toast.
- Spread the cheese onto the toast.
- Thinly slice the apple and then microwave the slices on high for about 15-20 seconds, until warm. This step is optional, but I like to go the extra step because it removes the tartness from the apples, since the foods we eat during Rosh Hashanah are meant to be sweet to help us usher in a "sweet new year."
- Lay the slices onto the toast, layering them onto each other to mimic the look of fish scales.
- Drizzle the hot honey over the apple slices, and then save the rest in an air-tight jar. Serve immediately.