It’s time for a nice and sweet spring-like bruschetta. This type will take a bit more time than normally. Therefore it might be smart to, for example, make some extra caramelized walnuts, you can easily keep them in a small container. And next time, you don’t need to make them again and you can easily re-create the bruschetta below.

bruschetta goat cheese
25 minutes
Average
0 – 5 euro pp

Ingredients for 1 ciabatta:

  • 1 ciabatta bread
  • 1 soft spreadable goat cheese
  • 500 gr fresh walnuts
  • 1 sweet apple
  • 1 tablespoon honey
  • 3 tablespoons sugar
  • olive oil

How to prepare it:

Start by baking the bread in the oven based on the instructions of the package. Have it cool down and once its cold enough cut it into nice slim slices. Put the slices on a griddle.

Put some olive oil in a small bowl. Use the oil with garlic to grease the bread slices, make sure that you cover all of them and put them under the grill for about 2 minutes until they have a very nice light brown glance, they should be somewhat soft on the bottom and nice and crispy on the top. Be careful that you don’t grill the bread to long, they turn black in a blink of an eye. Let the bread cool down whilst prepping the walnuts.

Peel the walnut and take out the actual eatable nuts, put them on a baking sheet that is covered with some paper. Pre-heat the oven at 180 degrees. Roast the walnut for 10 minutes, stir them after approx.. 5 min so that they will roast equally.

In the meantime we will create the caramel for the walnuts, put a small sauce pan on the stove. Add the sugar and honey and let it heat up slowly whilst stirring. Keep your eye on the sauce, it will look like nothing is happening but suddenly the sugar will melt and once the sugar starts boiling your caramel is ready. Take the walnuts out of the oven and the caramel off of the stove. Poor the sugar on top of the walnuts and make sure the sugar is attached to the walnuts. Let it all cool down for a moment. It’s one big sticky mess but with a perfect taste. You’ll might need to chop some walnuts smaller but that’s up to you.

Let’s continue prepping the bruschetta’s, now that the bread is cooled down, spread the goat cheese on top of the breads. Get your walnuts ready for the garnish at the end.

Peel off the apple and cut it into small wedges. Put a small baking pan on the stove and add a bit of butter. Bake the wedges a couple of minutes until they get glazy, golden brown. Once they are ready, add one or two wedges to all bruschetta’s, finish off with a couple of pieces of the caramelized walnut.

Enjoy!