Happy Friday, ya’ll!
I came across a Mark Bittman recipe for Moroccan spiced apples which he suggested as a side to a nice piece of pork – you know, an elitist NYTimes version of Pork Chops and Apple Sauce. Just kidding guys, I love Mark Bittman. He’s not an elitist, he’s the master of simplification.
Anywayyy, I thought these apples would go well with ricotta instead. A bruschetta made on fresh bread topped with creamy ricotta and savory-sweet apples sounded just right to me.
Not for nothing, but these babies are perfect for a festive cocktail party or for enjoying by one’s self while standing/wiggling in the kitchen listening to LCD Soundsystem.
Moroccan Spiced Apples:
- 2 large or 3 small apples (I used Gala), chopped into bite-sized pieces
- 1 tablespoon olive oil
- 1 tablespoon Moroccan spice blend
- Sea salt, to taste
Preheat oven to 220C/425F. Combine first 3 ingredients in a bowl and mix until well combined. Spread out on a lined baking sheet and sprinkle with salt. Bake for 10-15 minutes until the apples are golden and soft.
To Make it a Bruschetta:
- Fresh Ricotta
Slice baguette into 2.5-cm/1-inch thick pieces. Spread on as much or as little of the ricotta as you’d like. (I am biased toward a heaping spoonful, but that’s just me.) Top with apples, serve immediately.
Apples can be made ahead and stored in the fridge for a day. Serve at room temperature.