Autumn Ember with Smoked Paprika (Printable)

Smoky paprika cheeses paired with vibrant red-fleshed apples create a stunning autumn starter.

# What You'll Need:

→ Cheeses

01 - 5.3 oz Manchego cheese, cut into 1-inch cubes
02 - 5.3 oz aged cheddar, cut into 1-inch cubes

→ Spices & Seasonings

03 - 2 teaspoons smoked paprika (sweet or hot, as desired)
04 - 1/2 teaspoon flaky sea salt

→ Fruits

05 - 2 medium red-fleshed apples (e.g., Hidden Rose or Pink Pearl), cored and cut into wedges

→ Garnish

06 - 1 tablespoon fresh thyme leaves (optional)

→ Accompaniments

07 - Artisan crackers or rustic bread (optional, for serving)

# How to Make It:

01 - Place the Manchego and aged cheddar cubes evenly in a shallow serving dish or platter.
02 - Sprinkle smoked paprika over the cheese cubes and toss gently to coat each piece.
03 - Lightly dust the cheese cubes with flaky sea salt.
04 - Fan out the red-fleshed apple wedges around and between the cheese cubes, creating a scattered ember-like presentation.
05 - Optionally, sprinkle fresh thyme leaves over the arrangement for herbal aroma and visual contrast.
06 - Serve immediately accompanied by artisan crackers or rustic bread if desired.

# Expert Tips:

01 -
  • It looks like you spent hours arranging it, but honestly takes twenty minutes and impresses everyone.
  • The contrast between creamy, sharp cheese and crisp, slightly sweet apples creates a flavor moment that lingers.
  • No cooking required means you can make this while guests are still on their way.
02 -
  • If you're making this more than thirty minutes ahead, toss your apple wedges with a squeeze of fresh lemon juice to prevent browning and keep that visual impact sharp.
  • The paprika is a visual powerhouse, but taste as you go—some smoked paprikas are fiercer than others, and you might need less than you think.
03 -
  • Buy your apples a day or two before serving if possible—they're crispest then, and the bright red flesh shows more vividly against the cheese.
  • If you want to add thyme oil for extra flavor, steep fresh thyme in good olive oil for an hour before drizzling a tiny bit across the top right before serving.
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