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Flambéed Apple Bruschetta with Chèvre and Berry Coulis

Apple Bruschetta on a wooden cutting board with apple slices

5 from 1 reviews

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.

Ingredients

Scale

Coulis

Bruschetta

Garnish

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.