Autumn Ember with Smoked Paprika (Printable)

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

# Ingredient List:

→ 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 tsp smoked paprika (sweet or hot, as preferred)
04 - 1/2 tsp flaky sea salt

→ Fruits

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

→ Garnish

06 - 1 tbsp fresh thyme leaves (optional)

→ Accompaniments

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

# Directions:

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

# Expert Advice:

01 -
  • It looks like you spent hours preparing when it actually takes twenty minutes flat.
  • The combination of smoky cheese and crisp-sweet apples tastes unexpectedly sophisticated without requiring any cooking.
  • It's vegetarian and gluten-free at its core, making it easy to accommodate guests without fussing.
02 -
  • If your apples are cut more than a few minutes ahead, toss them with a tiny squeeze of lemon juice or they'll start oxidizing and lose that jewel-tone color you worked so hard to highlight.
  • The contrast between the soft, creamy cheese and the snappy crispness of the apple is everything—so don't prep this too far in advance or you'll lose that magic textural moment.
03 -
  • Cut your cheese cubes ahead of time if you need to, but assemble the whole thing no more than thirty minutes before serving—freshness matters here in a way it doesn't with cooked food.
  • The smoked paprika can separate from the oils in the cheese, so if you're making this an hour ahead, give it a gentle toss right before serving.
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