Stuffed Apples with Goats’ Cheese and Ham
Stuffed Apples with Goats’ Cheese and Ham is a delightful recipe serving 6. It creatively combines sweet red apples with the savory flavors of Parma ham, toasted hazelnuts, almonds, and creamy goats’ curd. The recipe is increased with a hint of rosemary and an optional touch of lavender, bringing a fresh aroma to the dish. Preparation starts with coring the apples to create a cavity that's then filled with a rich mixture of the nuts, cheese, and herbs. A square of ham acts as a plug at the bottom to keep the filling inside while baking. The apples are then wrapped in Parma ham, baked with a splash of apple cider or juice, and served warm on a bed of salad leaves. This dish offers a wonderful balance of textures and flavors, making it a perfect starter or light meal.
- 6 Red eating apples
- 8 Slices of Parma ham
- 30 grams Hazelnuts
- 30 grams Almonds
- 170 grams Goats’ curd
- 1 tablespoon Finely chopped fresh rosemary leaves
- Drizzle of olive oil
- 200 milliliters Apple cider
- Sea salt
- A handful of salad leaves per person
- Starting Off
Preheat oven to 150°C (300°F/Gas Mark 2). This make sure the oven is at the perfect temperature by the time you're ready to bake.
- Preparing the Apples
Remove the top 1 cm below the stalk of each apple, keeping the tops for later. Use an apple corer or melon baller to hollow out the middle, creating a tunnel while leaving the walls about 1-1.5 cm thick. Score a shallow slit around each apple's perimeter to prevent bursting during baking.
- Creating a Ham Plug
Insert a small piece of Parma ham into the bottom of each apple's tunnel. This acts as a plug to keep the filling secure inside the apple during the baking process.
- Mixing the Filling
In a bowl, mix toasted chopped hazelnuts, almonds, goats’ curd, rosemary, and optional lavender with a drizzle of olive oil. Mash everything together until well mixed.
- Filling the Apples
Evenly distribute the filling among the apples, accurately stuffing each one without dislodging the ham plug at the bottom.
- Wrapping with Ham
Wrap 2 slices of Parma ham around each apple, using the fattier parts to help it adhere. If needed, secure with a cocktail stick.
- Baking Preparation
Place the stuffed apples in a baking dish, drizzle with a bit more olive oil, and add the apple cider or juice to the dish. Set the apple tops back in place around the stuffed apples.
- Baking Preparation
Place the stuffed apples in a baking dish, drizzle with a bit more olive oil, and add the apple cider or juice to the dish. Set the apple tops back in place around the stuffed apples.
- Baking
Cover the dish with foil and bake for 40 minutes at the initial temperature. Then, remove the foil, increase the heat to 180°C (350°F/Gas Mark 4), and continue baking for another 20 minutes or until the apples are tender and the ham is crispy.
- Serving
Serve the baked apples warm, positioned with their tops slightly askew for an attractive presentation. Accompany with fresh salad leaves and a spoonful of the cooking juices drizzled over the top.
