Serves: 2 | Preparation time; 15 mins | Cooking time: 3 mins
- Green apples: 2
- Fresh goat cheese: 80 g
- Cured bacon: 40 g
- Pine nuts: 10 to 15
- Lemon juice: of about half a lemon
- Extra virgin olive oil (EVOO): to taste
- Salt and pepper: to taste
Rinse the apples with cold water and dry them carefully. Use an apple-corer to eliminate the core of the apple and then excavate the pulp from inside to create space for the filling. Set aside the pulp in a bowl and don’t forget to mix it with a few drops of lemon juice to make sure it doesn’t turn black. Use a kitchen brush to also spread some lemon juice on the cut parts of the apples to prevent them from turning black.
Sear the pulp in a pan for a maximum of 2 minutes and then leave it to cool at room temperature. Cut the bacon in thin slices and lightly toast it in a pan until crisp. Toast the pine nuts in the same pan and then roughly chop them in smaller pieces.
Mix together in a bowl the goat cheese, the pulp, the pine nuts, the bacon, a pinch of salt and a drizzle of EVOO, stirring thoroughly until the mixture is homogeneous and smooth.
Use a teaspoon to gently fill up each apple with the cheese and bacon cream, then drizzle some olive oil and sprinkle a bit of freshly ground pepper on top.
Tip: Don’t forget to set aside some pine nuts and some bacon to garnish the apples!