Flambéed Apple Bruschetta with Chèvre and Berry Coulis

Last modified on July 14th, 2018 at 8:50 am

Bite into these Flambéed Apple Bruschetta made with a smear of Chèvre, a drizzle of Berry Coulis and fresh fragrant basil. It’s the perfect balance between sweet and savoury with simple ingredients that when combined create a symphony of flavours and textures to ignite your palate.

Disclosure: This post is sponsored by the Ontario Apple Growers. All opinions are our own.

6 crostini topped with apples, cheese and berry sauce

One of our favourite summer dishes is a large platter doused in fresh tomatoes, fragrant basil, and creamy buffalo mozzarella topped with olive oil, balsamic vinegar and salt and pepper. Simple ingredients that when combined create a symphony of flavours and textures to ignite your palate.

While these ingredients are readily available all year round, it’s more satisfying to use your own grown tomatoes and basil straight from the vine, but there are also seasonal ingredients that evoke the same simplicity and harmony with winter flavours like our Flambéed Apple Bruschetta.

Bruschetta | noun | bru·schet·ta | toasted Italian bread drenched in olive oil and served typically with garlic or tomatoes.

Apple Bruschetta | noun | a·pp·le flam·bé  bru·schet·ta | toasted French bread smeared in goat cheese, topped with flambeed apples, mint and drenched in mixed berry coulis.

Apple Bruschetta on a wooden cutting board with apple slices

The Ontario apple, is the perfect substitution and addition to a winterized bruschetta. On a recent trip to Nature’s Bounty in Port Perry, Ontario, with Ontario Apple Growers, we spent a drizzly Saturday up and down the orchard eating a variety of different apples – tart, sweet, crisp and savoury. This recipe for Flambéed Apple Bruschetta is the perfect balance between sweet and savoury and is the perfect entertaining choice whether it’s served as an appetizer or dessert.

Pan toasted baguette in butter, smeared with chèvre, topped with flambéed apples, mint and drenched in coulis, one bite of this apple bruschetta ignites your senses with the crispness of the toast, the creaminess of the cheese, the sweetness of the apple, the fragrance of the mint and the tangy tartness of the mixed berry coulis and is as simple as 5 steps (with eating being one of them).

Bon appetit xo

Chef Sous Chef

Apple Bruschetta Ingredients Laid out on a Marble Table
5 pieces of Apple Bruschetta on a grey plate

Disclosure: We occasionally work with companies and organizations that reflect our brand values and help us achieve our intent of sharing real food. This post is sponsored by the Ontario Apple Growers. We have been compensated for creating a recipe of our own choosing.

Ready to eat Apple Flambé and Goat Cheese Bruschetta? Get the printable version of this recipe below.

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Flambéed Apple Bruschetta with Chèvre and Berry Coulis

Apple Bruschetta on a wooden cutting board with apple slices

This recipe for Flambéed Apple Bruschetta is the perfect balance between sweet and savoury and is the perfect entertaining choice whether it’s served as an appetizer or dessert.

  • Author: Chef Sous Chef
  • Prep Time: 20 Minutes
  • Cook Time: 10 Minutes
  • Total Time: 30 minutes
  • Yield: 24 Bruschettas 1x
  • Category: Food + Drink, Appetizer, Dessert, Snack
Scale

Ingredients

Coulis

  • 1/2 cup mixed wild berries
  • 1/2 cup mint (loosely packed then chopped)
  • 1 tbsp lemon juice
  • 1 tbsp maple syrup
  • 1 tsp lemon zest (about 1/4 lemon)

Bruschetta

  • 1 inch large baguette (1/2 inch sliced)
  • 200 g goat cheese (soft unripened)
  • 810 inch Ontario apples (1/2 inch diced – about 6 cups)
  • 1/3 cup + 3 tbsp butter
  • 1/3 cup maple syrup
  • 1/3 cup bourbon
  • 1 tbsp lemon juice
  • 1 tbsp lemon zest (about 3/4 lemon)
  • 2 tsp cinnamon
  • 1/4 tsp salt

Garnish

  • 1/4 cup walnuts (finely chopped)
  • 1/4 cup mint (loosely packed and chiffonade)

Instructions

No. 1 | Make the sauce. Place mixed berries, mint, lemon juice, maple syrup, and lemon zest in a food processor and puree until smooth. Pour the sauce through a sieve to remove the seeds, pressing the pulp through with a spatula or back of a spoon. Place in the fridge while you make the bruschetta.

No. 2 | Melt one tablespoon of butter in a large skillet on medium high heat. Place 8 of the baguette slices in the pan to toast until golden brown on both sides. Repeat using butter each time until all bread is toasted. Place the toast on your serving platter. While bread is toasting, dice your apples and coat with the lemon juice so they don’t oxidize.

No. 3 | Using the same skillet, melt the ⅓ cup of butter until it just starts to brown. Add the diced apples, maple syrup, and cinnamon. Saute for 5 minutes stirring often. Add the bourbon, keep your face away from the skillet and carefully ignite the liquid. Shake the pan vigorously, tossing the apples to coat. Once the flames recede, remove from heat and season with salt.

No. 4 | To assemble the bruschetta smear the bread with goat cheese, top with 1-2 tablespoons of apple, then drizzle with berry sauce. Garnish with a sprinkling of chiffonade mint and chopped walnuts.

Notes

You will want to use baking appropriate apples for this recipe. We used a combination of golden delicious, red prince, and macintosh.

Apple bruschetta on a grey plate

 

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2 Comments

  • Reply
    Jess
    November 21, 2017 at 1:06 pm

    I tried these a couple weeks ago and am going to make them again for Thanksgiving. I it’s the perfect alternative for bruschetta in the fall and is great for when company’s coming.

    • Reply
      Chef Sous Chef
      November 22, 2017 at 8:56 am

      Thank you Jess! We agree, they are great for entertaining!

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