Almond Bread with Apple Bell Pepper Mousse and Sheep’s Milk Cheese
For 2 portions:
- 2 medium-sized apples (e.g. Elstar)
- 1–2 teaspoons lemon juice
- ½ red bell pepper
- 1 tablespoon of olive oil
- some leaves of Lollo Bionda
- 80 g sheep’s milk cheese
- Mixed pepper
- 4 slices of Mestemacher Almond + Wholemeal
- A little bit of parsley for garnishing
- Wash the apples. Of one apple, cut 4 thin slices, halve them and drizzle with lemon juice. Peel the rest and coarsely dice. Dice the bell pepper finely.
- Heat the oil, steam the diced apple for 5 minutes, keeping it covered. Add the diced bell pepper, bring it to a boil briefly and let a little bit of liquid evaporate. Let the mousse cool down.
- Wash the lettuce, dab it dry and pluck it into small pieces. Dab dry the sheep’s milk cheese and cut it into small cubes. Spread the mousse on the slices of bread, sprinkle with the diced sheep’s milk cheese and pepper.
- Garnish the slices of bread with lettuce, apple slices and parsley.
Preparation time: 15 minutes
