Reflecting on Cherry Bombe Jubilee 2023

Reflecting on Cherry Bombe Jubilee 2023

On Saturday, April 15, Yes! Apples participated in Cherry Bombe's 10th in-person Jubilee conference. We were joined by a star-studded cast of brands and talent, including our friends at Whole Foods, Kerrygold, San Pellegrino, Bowery, and Stumptown Coffee Roasters!

While we're sad that Jubilee '23 has come to a close, we're grinning from ear to ear as we reflect on the people we met and these tasty apple bites that we created!

If you didn't make it to Jubilee (or if you did and just can't get enough of Chef Caroline Fey's recipes), check out our three featured bites below, with instructions on how to make them yourself!

Mini Peanut Butter Board

To Make One Bite:

    Ricotta & Basil Oil Board

    To Make One Bite:

      • 1 Tbsp whole milk ricotta cheese (Caroline's tip: add ricotta to a piping bag to make it easier to portion out)
      • Drizzle of basil oil (see recipe below)
      • Pinch of Maldon Sea Salt Flakes
      • Sprinkle of crushed toasted pistachios
      • (2) ¼ in. thick slices of EverCrisp® apple

    To Make Basil Oil:

      • Add 1 large bunch of fresh basil, washed and dried, and ½ cup each of olive oil and avocado oil to a blender. Blend until smooth.
      • Optional: Pass oil through a strainer to separate oil from basil bits. We opted not to strain the oil for a stronger basil flavor!
      • Store at room temperature and use immediately or store in an airtight container in the fridge for up to 4 weeks, but note that color will darken due to oxidation.

    Crostini with Manchego & Prosciutto

    To Make 24 Crostini Bites:

      • 1 baguette, cut into even ½ in. thick slices (this is a great way to use up stale bread; see crostino recipe below)
      • 4 oz. Prosciutto, torn into thirds
      • 7 oz. aged Manchego cheese, thinly sliced
      • Pinch of Maldon Sea Salt Flakes
      • 1-2 EverCrisp® apples, sliced ¼ in. thick (1 slice per bite)
      • Drizzle of honey
    To Make the Crostino Base:
      • Preheat oven to 450º F. Line a large baking sheet with parchment paper.
      • Lightly brush each side of sliced baguette with olive oil. Arrange baguette slices in one even layer on parchment paper.
      • Bake for 6-9 minutes, until crostini are golden brown and crunchy. Remove from oven and immediately sprinkle salt over each crostino.
      • Store in an airtight container at room temperature for up to 2 weeks.


      • On each piece of baguette, add 2 slices of Manchego cheese. Top with Prosciutto and a sprinkle of flaky salt. Add sliced apple, then drizzle honey over top.