Baked Mascarpone Dip with Caramelized Apples

This sweet and savory appetizer is a fun play on a traditional cheeseboard. Sweet-tart apples are roasted until tender and caramelized, then paired with a warm, Italian cheese dip topped with crisp spiced pecans. Served in matching stoneware dishes, our simple yet decadent recipe is perfect for oven to table entertaining.

Caramelized Apples

6 apples, such as Honeycrisp, cored and sliced into wedges

2 tablespoons unsalted butter, cut into small pieces

2 tablespoons orange juice

1 tablespoon cornstarch

3/4 teaspoon cinnamon

1/8 teaspoon nutmeg

1/2 teaspoon dried ginger

2/3 cup light brown sugar

1 sprig fresh rosemary

Mascarpone Dip

8 ounces mascarpone cheese

1 cup grated Grana Padano cheese

1/4 cup heavy cream

1 cup spiced pecans, chopped

Honey

1 baguette, sliced

For the caramelized apples:

Preheat oven to 350°F.

Place the apples, butter, orange juice, cornstarch, cinnamon, nutmeg, dried ginger, brown sugar and rosemary in a medium mixing bowl. Toss to combine. Pour the mixture into an 8-inch square baking dish. Cover the dish with foil.

Place the baking dish in the preheated oven and cook covered for 30 minutes.  Remove the dish from the oven and take off the foil. Remove the sprig of rosemary. Stir the ingredients and place back in the oven uncovered. Cook until the apples are tender and caramelized, about 15 minutes longer.

For the mascarpone dip:

Place the mascarpone, Grana Padano cheese, and heavy cream in the bowl of a stand mixer. Beat on medium speed until smooth. Transfer the cheese mixture to a 5-inch baking dish. Top with the chopped pecans. Bake in preheated oven until melted and warm throughout, about 12 minutes. Remove from the oven and drizzle with honey. Serve the mascarpone dip with the caramelized apples and the baguette bread slices