- Baguette 1 pc.
- Apples (aromatic) 2-3 pcs. (not sweet) + 1 pc. for filing
- Butter (any fat content) optional
- Serving pistachios
- Butter 82% 30 g
- Whipping cream 50 ml
- Roquefort cheese 100 g
- Apple cider (or dry white wine) 1 tbsp.
- Sugar, salt to taste
- Main ingredients: Apple, Cheese, Bread
- World CuisineItalian Cuisine
frying pan, knife, spatula, blender
Step 1: prepare the cheese cream.
The cream must be prepared in advance so that it cools and thickens.
Melt the butter in a skillet, add peeled and diced apples and cook until they are soft (but not too much). Add salt, sugar and taste to make sure that everything is enough.
Add the cider and let it boil. Remove from heat and cool slightly.
Send apples to a blender, add cheese and cream to them. Beat until smooth. Try if the cream is salty enough.
Transfer the cream to a jar and refrigerate for several hours until it thickens.
Step 2: fry the apple and bread.
Lubricate slices of baguette with oil on both sides and fry in a pan or grill until golden and crisp.
Remove seeds from the apple, cut into slices (no need to peel the skin).
Melt in a pan 20 g of butter and put slices of apples. Add sugar. Cook for 3 minutes, roughly turning gently until the apples are soft.
Put apple slices on a plate and cool.
Cook apples in batches so that apple slices are fried, not stewed.
Step 3: serve crostini with cheese and apple.
Coat the cooled pieces of baguette with cheese cream, lay apple slices on top, sprinkle with pistachios and serve. You can decorate a plate with appetizer greens.
Enjoy your meal!