Page 368 - YC Cooking School

Kitchen spoons
Oven tray

Frying pan

What to do:

1. Place the sugar and balsamic vinegar into a small saucepan over a low to medium
heat, until the sugar dissolves.
2. Once dissolved, bring to a boil and allow to reduce to a syrup consistency. Remove
from the heat and set aside to cool.
3. Preheat the oven to grill.
4. Place the pieces of bread onto an oven tray and toast gently on the middle shelf in the
oven. When golden brown on one side, turn over and brown the other side.

5. Once toasted, remove from the oven and allow to cool on the tray.
6. Preheat the oven to 170°C.
7. Heat the butter in a medium-sized pan and add the apples.
8. Sauté for a couple of minutes or until just beginning to soften.
9. Add the cinnamon and the brown sugar and allow to cook until the apples start to
caramelise.
10. Remove from the heat and allow to cool.

11. To assemble, spoon a little caramelised apple onto each mini baguette, then top with a
slice of goat’s cheese.
12. Place the tray back into the oven for 10 minutes or until the cheese just starts to melt
slightly.
13. Remove from the oven and transfer onto a serving tray, drizzle with a little balsamic
reduction and garnish with a few rocket leaves.
14. Serve immediately.

© Recipe copyright of Franck Dangereux

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