Recipe: Apple-Cheddar Crostini with Balsamic Reduction


We all know Celaena has a wicked sweet tooth, as I showcased here and here. Has anyone else noticed how often Celaena eats apples, though? It’s all the time. In case you don’t believe me, I’ve scoured Sarah J. Maas’s Heir of Fire for quotes.

She munched on the apple as she studied him now, in his usual pale-gray tunic and wide belt, hood thrown back and leather vambraces gleaming in the light afternoon sunlight.

She’s a warrior constantly on the run. She needs a fruit that travels well.

‘I assume you brought me here so I could practice?’ She chucked the apple core across the field and rubbed at her shoulder. 


After days of helping Emrys with the food (and devouring it when the cook wasn’t looking), she was hoping for a chance to relax on Beltane, but Rowan hauled her to a field atop the mountain plateau. Celaena bit into an apple she’d pulled from her pocket and raised her brows at Rowan, who was standing in front of a massive pile of wood for the bonfire, flanked by two small unlit fires on either side.

It’s not just apples, though. She loves bread. So. Much. Bread.

Rowan clicked his beak, but she didn’t dare look over her shoulder at him. Instead, she dug into an entire loaf of bread.

This recipe is inspired by Celaena’s constantly devouring apples and bread. Elevated, of course, beyond the cold cheese, apples, and bread she’s usually eating on the road.

Celaena Sardothien had been lounging on the lip of the terra-cotta roof since midmorning, an arm flung over her eyes, slowly baking in the sun like the loaves of flatbread the city’s poorest citizens left on their windowsills because they couldn’t afford brick ovens.

And gods, she was sick of flatbread – teggya, they called it…


She was hungry, and thankfully found some apples at the bottom of her satchel, along with old teggya from Varese that was still edible, if hard to chew. After she ate as much of it as she could stand, she pulled her cloak around herself and nestled into the side of the cave.

Apple-Cheddar Toast with Balsamic Reduction 


Balsamic Reduction (or 1 cup of Balsamic vinegar)

1 loaf of your favorite bread (an artisan or french loaf works well), sliced thinly

Thin slices of extra sharp cheddar cheese

1 apple, sliced thinly, lengthwise


  1. If you are making your own Balsamic reduction, place 1 cup of vinegar in a small saucepan on medium-high heat. Bring the mixture to a boil. Turn down the heat to medium and allow to simmer for about 15 minutes until the mixture is reduced by at least half. The reduction will be sweeter than regular vinegar and have a syrup-like consistency. The longer you allow it to simmer, the thicker it will be.
  2.  Place the bread slices on a cookie sheet. Place under the broiler for 30 seconds to one minute until lightly toasted. Remove the pan and flip the slices over, placing under the broiler again until lightly toasted.
  3. Remove the bread from the oven. Layer the bread with slices of cheese and then the apple slices.
  4. Place under the broiler for approximately one minute until the cheese is melted and lightly browned.
  5. Drizzle lightly with the Balsamic reduction.

Enjoy alongside Celaena, hopefully in less life threatening conditions.

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