- 10 ounces Havarti cheese
- 1/4 cup chopped pecans
- 1 tablespoon butter
- 1/3 to 1/2 cup caramel ice cream topping, warmed
- 2 medium tart apples, cut into small wedges
- Place cheese in an ungreased shallow 1-qt. baking dish. Bake at 375° for 5-7 minutes or until edges of cheese just begin to melt.
- Meanwhile, in a small skillet, saute pecans in butter until toasted. Drizzle caramel over cheese; sprinkle with pecans. Serve with apple wedges. Yield: 10 servings.
Originally published as Caramel Havarti in Taste of Home Cooking School Collection Spring 2008, p33
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Reviewed Jun. 1, 2013
"I had never tried Havarti this way before. It is fantastic!"