Autumn Ember smoked paprika cheeses (Print Version)

Smoked paprika cheeses paired with red-fleshed apples create a vibrant autumn appetizer.

# 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 tsp smoked paprika (sweet or hot, as preferred)
04 - 0.5 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)

# How-To Steps:

01 - Place the cheese cubes in a shallow serving dish or platter.
02 - Sprinkle smoked paprika evenly over the cheese cubes and gently toss to ensure all sides are coated.
03 - Lightly dust the cheese cubes with flaky sea salt.
04 - Fan out the red-fleshed apple wedges around and between the cheese cubes to create a scattered ember-like presentation.
05 - Sprinkle fresh thyme leaves over the arrangement for herbal fragrance and color contrast.
06 - Present immediately alongside crackers or rustic bread if desired.

# Expert Hints:

01 -
  • It looks like you've spent hours on presentation but actually takes 20 minutes flat.
  • The smoked paprika gives cheese a sophisticated warmth that pairs beautifully with something crisp to drink.
  • Red-fleshed apples stay firm and add genuine tartness, not just sweetness, which keeps the plate from feeling one-note.
02 -
  • Lemon juice on apples is non-negotiable if you're making this more than 10 minutes ahead—a quick toss prevents that gray-brown oxidation that ruins the visual impact.
  • The cheese cubes don't need to be perfect; irregular cuts actually look more natural and artisanal than uniform ones.
03 -
  • Cut your cheese cubes slightly larger than you think necessary; smaller pieces feel nibbled at rather than substantial.
  • If you're serving this at a party, assemble it on a board you can leave out rather than a platter you'll need back in the kitchen—let people graze as they arrive.
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