Apple toasts with ricotta, warm apple compote and crispy sage

Serves 4-6 (previous page)

This is one of my favourite impromptu dishes to rustle up when friends drop by. I like to serve all the elements on a large board so everyone can build their own little toasts, and enjoy them with a big glass of red wine.

1 loaf sourdough 2 cloves garlic, peeled Olive oil, to drizzle 3 apples 1 red chilli, finely sliced, or 1 tsp dried chilli flakes 2 tbsp maple syrup Juice and zest of 1 lemon

100g butter

Leaves of 1 small bunch sage

200g ricotta

Preheat a large griddle pan until smoking

hot. Cut the bread into 2cm slices and char the slices on both sides. While hot, rub the raw garlic over one side of each slice, then drizzle with a little olive oil and set aside.

To make the compote, roughly chop the apples (removing cores and seeds) and put in a frying pan with the chilli, maple syrup, lemon juice and zest and 100ml water.

Cook over a medium heat until the apple is cooked through and starting to break down; this should take about 15 minutes but keep an eye on it as all apples are different.

Melt the butter in a small pan over a medium heat until sizzling. Add the sage leaves and fry for about 30 seconds until crispy, then remove onto kitchen paper. Pour the remaining butter from the pan into a small bowl.

Put the ricotta in a small bowl and serve with the rest of the ingredients on a large board. To build the toasts, spread a little ricotta over each slice, then top with the warm apple compote, a few crispy sage leaves and a drizzle of melted butter.