Autumn Ember Smoked Paprika Cheeses

# What you need:

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

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

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

04 - 1/2 teaspoon flaky sea salt

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

06 - 1 tablespoon fresh thyme leaves (optional)

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

01 - Place the cheese cubes in a shallow serving dish or on a platter.

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

03 - Lightly dust the cheese with flaky sea salt.

04 - Fan out the apple wedges around and between the cheese cubes to emulate glowing embers.

05 - Sprinkle fresh thyme leaves atop for herbal aroma and color contrast if using.

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

01 -

It looks like you spent hours when it genuinely takes 15 minutes, making you the hero of any gathering.
The combination of smoky paprika and tart apple is addictive in a way that catches people off guard.
Naturally vegetarian and gluten-free without feeling like you're compromising on flavor or drama.

02 -

Prep the apples last and toss them with a squeeze of lemon juice if you made them more than 10 minutes ahead—nothing kills the magic like brown apple wedges.
The paprika needs to coat every surface of the cheese; any pale spots look unfinished, even though the taste would be the same.

03 -

Keep everything cold until the last possible moment; warm cheese loses its dignity, and warm apples lose their snap.
Use a platter with some depth so the cheese doesn't roll around when someone reaches for a piece, which saves you from the awkward moment of watching it scatter.