Smoked Paprika Cheese Apples

# What You'll Need:

01 - 5.3 oz Manchego cheese, cut into 1-inch cubes

02 - 5.3 oz aged cheddar, cut into 1-inch cubes

03 - 2 teaspoons smoked paprika (sweet or hot, as desired)

04 - 0.5 teaspoon flaky sea salt

05 - 2 medium red-fleshed apples (such as Hidden Rose or Pink Pearl), cored and cut into wedges

06 - 1 tablespoon fresh thyme leaves (optional)

07 - Artisan crackers or rustic bread (optional, for serving)

01 - Place the Manchego and aged cheddar cubes in a shallow serving dish or platter.

02 - Evenly sprinkle smoked paprika over the cheese cubes and gently toss to coat all sides.

03 - Lightly dust the cheese with flaky sea salt.

04 - Fan the red-fleshed apple wedges around and between the cheese cubes, creating a scattered ember effect.

05 - Sprinkle fresh thyme leaves over the arrangement for herbal aroma and visual contrast.

06 - Present immediately with artisan crackers or rustic bread on the side, if desired.

01 -

It looks like you spent hours preparing when it actually takes twenty minutes flat.
The smoked paprika adds this subtle, warming depth that makes people ask what you did differently.
Red-fleshed apples are the unexpected twist that makes guests lean in and really look at what they're eating.

02 -

Apples oxidize—if you're prepping ahead more than a few minutes, toss them lightly with lemon juice to keep that beautiful color vibrant and fresh.
Temperature matters more than you'd think; keep everything cool until the last moment so the cheese stays firm and the apples stay crisp.

03 -

Make sure your apples are truly red-fleshed varieties; regular apples won't give you that visual payoff that makes this recipe special.
Let your smoked paprika be generous but not aggressive—it should whisper rather than shout, leaving the cheese and fruit to shine.