2 slices rye bread
Butter, for spreading
2tsp cider apple jelly (see p. 216)
½ crisp, eating apple
A small handful of Parmesan shavings (or a vegetarian alternative)
Black pepper
I make so much apple jelly every autumn that I am, inevitably, still eating it at Christmas. This is a great way to finish it up – on toast, with apple sliced as thinly as a sheet of paper, and some sharp, salty Parmesan cheese.
Serves 1
1. Toast the rye bread, spread with butter, and then apple jelly.
2. Slice the apple as thinly as you can, through the core. A mandoline is helpful, if you have one, or just use a very sharp knife. Remove any pips.
3. Layer the apple slices on top of the jelly, and top with Parmesan and a generous grinding of black pepper.