This great appetizer was discovered at Luna Park in San Francisco and is very easy to make for a party, or as a prelude to dinner.
This picture comes from eatingLA, about eating in LA, and their review of the Luna Park’s branch office in LA. This site is a must read for anyone looking for good eats in Los Angeles.
Here’s the recipe we cobbled together from talking to the staff, downing many orders at the hopping mission street spot and many trials in our own kitchen.
6 oz crumbled goat cheese
1 tbsp extra virgin olive oil
1 tbsp white wine (or maybe a bit more)
2-3 apples (granny smith, gala, fuji), cut in slices
1 Sour Dough Baguette, sliced
Warm the goat cheese in a ramekin warmer set up (I have no idea of the proper name), using a small tea candle. We got our warmers at Crate & Barrel. Depending on the size they were $5–$10. Stir in oil & wine. Serve with the sliced apples and bread. Stir the cheese occasionally to keep it from burning on the bottom.