Bramley Apple Bruschetta

Serves 4


For the pickled Bramley:
500g Bramley apples
Pinch of salt
Juice of a quarter of lemon
1 strip of lemon peel
1 tbsp fennel seeds
1 cinnamon stick
Pinch of saffron
100g caster sugar
200ml cider vinegar

For the bruschetta:
1 bulb fennel
1 shallot
Handful whole fresh/frozen peas
1 tbsp capers
20 slices of pickled Bramley apple
2 balls buffalo Mozzarella, torn into 8 pieces
Small bunch leaf parsley, finely chopped
10 tarragon leaves, chopped
Olive oil
Pinch of salt
4 pieces sourdough bread
1 clove garlic, cut in half



  • To make the pickled Bramley apple, peel, core and slice the Bramley apple into 5 mm slices and place in a mixing bowl
  • Add a pinch of salt and a good squeeze of lemon juice and coat the apples thoroughly
  • Place all the other ingredients into a stainless steel pan and bring to the boil
  • Once the sugar has dissolved, remove the pan from the heat and allow to cool
  • Pour over the apples and store in the fridge in a sterilised glass jar for up to a month
  • To make the bruschetta topping, slice the fennel and shallot as finely as you can
  • Blanch the peas in boiling salted water until tender
  • Mix all the ingredients (not the bread) together with a pinch of salt, olive oil and lemon juice
  • Brush the bread with olive oil and toast on a griddle pan
  • When the bread is toasted, remove from the griddle pan and rub all over with the split garlic clove
  • Spoon the mixture over the bruschetta and serve