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Maple-glazed apple, shallot and cave-aged Roquefort bruschetta
Serves 12-15 Starters and mains
Ingredients
- 1⁄2 small sourdough loaf
- 3tbsp extra virgin olive oil, plus extra for drizzling
- 6 banana shallots, peeled and finely sliced
- 4 crisp eating apples
- 80ml maple syrup
- 2tbsp soft brown sugar
- 2tsp cider vinegar
- finely grated zest 1 lemon
- 2tsp fresh thyme leaves
- 200g cave-aged Roquefort fresh thyme sprigs, to garnish
Method
Preheat the oven to 200C/180C Fan/Gas 6. Cut the sourdough into thin slices, then cut each slice into 3 triangles. Drizzle with extra virgin olive oil, transfer to a baking tray and bake for 8-10 minutes, until golden and crisp. Remove from the oven and set aside.
In the meantime, heat the olive
oil in a wok or deep frying pan and add the shallots. Cook over
a gentle heat for 5 minutes or so, until beginning to soften. Add
the apples and turn up the heat.
Cook for another 4-5 minutes,
until beginning to turn golden, then
add the maple syrup, sugar and
cider vinegar. Continue to cook
until the apple slices are soft and
everything is golden, sticky and
caramelised. Stir in the lemon zest
and fresh thyme leaves.
Spread 1tsp of the Roquefort onto the bruschetta bases and top with the apple and shallot mix. Scatter with coarsely ground black pepper and garnish with fresh thyme leaves. Serve immediately.
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