Spicy Bramley apple & cranberry bruschetta

A mouth-watering Italian-inspired recipe with a fruity twist

Preparation: 10 mins
Cooking: 30 mins
Serves: 4

What you need:

2tbsp vegetable oil
1 red onion, sliced
1 red chilli, deseeded and chopped
350g Bramley apples, peeled, cored and chopped
2tbsp red wine vinegar
3tbsp light soft brown sugar
3tbsp cranberry sauce
8 slices walnut bread
Around 120g goat’s cheese log, sliced into thin rounds

What you do:

Heat the oil in a pan and fry the onion and chilli for 8-10minutes until softened.
Add the Bramleys, vinegar, sugar and cranberry sauce. Season well then cook for 8-10mins or until the apples are soft and most of the liquid has evaporated. Cool.
Toast the bread on both sides. Divide the apple and onion mixture equally among the toasted bread then top with the goat’s cheese.
Grill for 3-5min until the cheese begins to melt.
To serve… Put onto plates and serve with a watercress salad.

Handy cook's tip:

Store this spicy relish in an airtight container in the fridge for up to one week.

Bramley Apples

The Bramley is rightly recognised by professional chefs and home cooks alike as the best apple for cooking. Grown only in Britain, the Bramley’s unique qualities make it one of the most versatile ingredients, equally at home in a savoury stir fry as a traditional apple pie.

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