Havarti Cheese & Brown Sugar Apple Toasties

Havarti Cheese


Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes


Yields or Serves:  

[Total: 5   Average: 5/5]

Originally from Denmark, this semi-soft cheese is one of the most comforting and versatile around. Havarti is buttery and mild it does vary from sweet to somewhat sharp in the stronger varieties. It is typically aged for about three months. When the cheese is older, it becomes stronger and tastes a bit like hazelnuts. I’m loving it melted on thick toasted sandwiches, on ham sandwiches or in a gooey mac n’ cheese. Havarti was initially created in the mid-1800s by Hanne Nielsen, a Danish farmer’s wife, who traveled to many parts of the world exploring the art of cheese making. When she returned from her travels, she decided to experiment with different methods of making cheese and named her finest creation after the farm on which it was made. Havarti is a cow’s milk cheese characterized by little holes throughout. It’s creamy with a very light tang depending on its age, and is ideal for kids’ lunches. A good melting cheese, try it on toasted sandwiches, burgers or in omelets. Great accompaniments include figs, ham, smoked turkey, raisins, walnuts, hearty bread, pears, and apples. Here I’ve paired its mild flavor with sweet, vinegary apples for a lovely contrast of flavors.

  • 1/4 Cup Unsalted Butter
  • 3 Peeled Granny Smith Apples (Cut Into Wedges)
  • 1/3 Cup Brown Sugar
  • 2 Tablespoons Apple Cider Vinegar
  • 8 Slices Sourdough Bread
  • 2 Teaspoons Dijon Mustard
  • 8 Ounces Sliced Havarti Cheese
  1. Preheat your oven to 400 degrees.
  2. Melt butter in large-size pan over a medium heat.
  3. Add apples and sugar. Cook for 6 to 8 minutes turning occasionally. You will want apples to be tender and golden.
  4. Add vinegar and cook for 1 more minute.
  5. Spread mustard on bread pieces and top with cheese.
  6. Place on baking sheet lined with parchment paper.
  7. Place in oven for 4 to 6 minutes or until cheese melts.
  8. Remove from oven.
  9. Transfer to serving platter and top bread with apples.
  10. Serves 4
  11. © Victoria Hart Glavin


Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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