These goat cheese and nut canapés are complemented by a simple warm apple cream. They are delicious, with a sweet and sour note that makes them perfect for appetizers, starters, or even as a dessert.
Ingredients:
For 16 canapés
- 4 square slices of crustless bread with good texture
- You can use any soft goat cheese from the islands
- Honey
- A handful of chopped walnuts
- A handful of seedless raisins
- 200 ml of sweet wine to taste (such as Muscatel or Pedro Ximénez)
For the Apple Cream:
- 2 not overly sweet apples
- 1 tablespoon of sugar
- 100 ml of water
- 1 tablespoon of butter
- A pinch of salt
- A pinch of cinnamon
Method:
Soak the raisins in the sweet wine. Reduce this wine over heat until it thickens for drizzling on the canapés.
Keep the cheese in the fridge until you prepare the canapés so that it maintains its consistency and cuts easily. When ready to make them, cut the cheese into slices approximately 1 cm thick.
To make the apple cream, heat the butter in a pan, then add the peeled, cored, and diced apples. Stir until they start to colour, then add sugar and cinnamon. Pour in the water and let it reduce until the apples soften. Blend everything together until it forms a thick, smooth purée.
Cut the bread into squares and toast them in a toaster or oven. Toast the bread just before serving to ensure it is warm.
Assembly:
Place the bread topped with cheese, the warm or slightly warm apple cream, chopped walnuts, drained raisins, and the wine reduction.
Note: Instead of crustless bread, you can use slices of regular bread; originally, it was made with dough bread from La Fonda de Bajamar.
