Open-Faced Apple And 'swiss' Melts
- 4 slices sourdough bread
- 4 teaspoons Dijon mustard
- 2 Granny Smith or Golden Delicious apples unpeeled, cored, and quartered
- 1 cup radish or broccoli sprouts - (packed)
- 4 slices Swiss flavored soy cheese each cut into 2
- triangular pieces
Place the slices of sourdough bread on a cutting board and cut each slice diagonally in half. Transfer the bread triangles to a non-stick cookie sheet and place them under the broiler to lightly toast the bread on one side.
Remove the cookie sheet from the oven, flip over the slices of bread so that the untoasted side is facing up, and allow them to cool slightly.
Cut each quarter of apple into 4 slices and set aside.
To assemble the melts: On each of the untoasted sides of bread, spread 1/2 teaspoon of the mustard, place 4 slices of apple fanning them out slightly to cover the bread, lay 2 tablespoons of the sprouts over the apples, and top with a triangle of soy cheese.
Place the cookie sheet back under the broiler and broil an additional 3 to 4 minutes or until the cheese is well melted. Serve 2 melt triangles per person.
This recipe yields 4 servings.