Drink and a nosh: La Boheme and apple bacon cheddar crostini

La Boheme
From ayearofcocktails.com

Ingredients
1 ounce vodka
1½ ounce cranberry juice
½ ounce black raspberry liqueur
½ ounce St. Germain

Method
Combine ingredients with ice in a shaker and shake well. Strain into a cocktail glass.

Rating: Tasty, but the cranberry kind of overshadows the other more delicate flavors. Shame to waste St. Germain on something that tromps on its subtlety. But enjoyable for all that.

Apple-bacon-cheddar crostini
Adpated from Betty Crocker's "Tiny Bites

Ingredients
6 slices bacon
4 cups peeled, chopped apples
1 teaspoon grated fresh ginger or ½ teaspoon ground
2 tablespoons brown sugar
1 tablespoon fresh thyme leaves, plus more for garnish.
½ teaspoon salt
2 tablespoons apple juice
24 slices from a French baguette
2 tablespoons or so olive oil
1½ cups shredded sharp Cheddar

Method
In a large skillet, cook bacon until crisp. Drain on paper towels and crumble. Preheat oven to 450.

In bacon drippings, cook apples and ginger until apples pick up some color and are soft. Stir in brown sugar, thyme and salt. Cook 1 minute, then stir in apple juice. Cook another minute or so until liquid is absorbed. Remove from heat and cool completely.

Brush bread slices with half the olive oil. Toast in the oven for about 3 to 5 minutes until browned. Flip over, brush with remaining olive oil and toast the other side lightly. Remove from oven.

Combine cheese with apple mixture. Put a tablespoon or so of mixture on top of each crostini slice. Return from oven and bake about 5 minutes or until cheese is melted. Garnish with more thyme if desired.

 Rating: Delightful little things. A nice blend of savory and a touch of sweet. It could work both in an elegant buffet or a more casual gathering, since it's got the basic appeal of apple pie meets bacon and goey cheese.

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