Bruschetta with Carmelised Apple and Blue Cheese


This recipe is all about the ingredients. Use a firm apple – a Jazz or Braeburn or Granny Smith are excellent – the best blue cheese you can find and a real baguette made by a baker with nutritious flour, not a par-baked loaf.

Serves 4


3 tablespoons cane or caster sugar
60g butter
2 firm apples, cored and cut into slices
12 slices of baguette
60g blue cheese (Roquefort, Saint Augur, Cashel Blue, Bellingham Blue or Stilton)


1. Preheat the oven to 180C/350F/Gas 4.

2. Heat the sugar and butter in a heavy pan over a low heat until the butter melts and the mixture is smooth. Add the apple slices so they form a single layer (you will need to do them in two batches). Turn the heat to medium and cook until the first side of the apples are golden. Turn the apples and cook on the second side.

3. While the apples are cooking, place the baguette slices on a baking sheet and bake for 5 minutes.

4. To serve, top the baguette slices with apple slices and crumbled blue cheese.


Photograph ©

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