2 large cooking apples
butter for greasing
60 ml / 4 tbs Demerara sugar
6 slices streaky bacon
2 slices white bread
25 g / 1 oz butter
30 ml / 2 tbs olive oil plus extra for greasing parsley to garnish
1- Heat the oven to 180 C / 350 F / gas 4. Peel and core the apples, cutting each apple into 6 segments. Lightly grease an ovenproof dish with butter. Arrange the segments in the dish and sprinkle with the Demerara sugar. Bake for 15 minutes in the oven, or until the apple segments are soft but still hold their shape.
2- Heat the grill to high. Cut each slice of bacon in half and warp a halved slice around each apple segment. Thread on to 2 or 3 skewers.
3- Remove the crusts from the bread and cut each slice in half length-ways for the croute.
4- Heat the butter and olive oil in a large frying-pan until the foaming stops. Fry 2 of the bread slices for 2-3 minutes on each side, turning with a fish slice. Drain on absorbent paper and keep warm. Repeat with the remaining 2 croute.
5- Brush the grid of the grill pan with a little olive, place the prepared skewers on the grid and grill for 2-3 minutes on each side, or until the bacon is crisp and browned lightly.
6- Arrange 3 apple rolls on top of each croute. Moisten the tops with any juices from the grill pan and transfer to a long, slim, heated serving platter. Serve immediately, garnished with parsley.
- Your Bacon and apple croutes are ready to eat, serve them in a lunch or use as a additional dinner dish.
photo credit goes to = www.gourmetkitcheninc.com