Ingredients

  • 1 small part-baked baguette
  • 2 tbsp olive oil
  • ½ tsp dried oregano
  • 1 Kanzi® apple
  • 100g Jerusalem artichoke
  • 2 tbsp mayonnaise
  • 1 tsp wholegrain mustard
  • 5g fresh celery

Cooking Instructions

Makes approx. 10

Preparation: 15 minutes

Cooking: 10 minutes

  1. Preheat the oven to 180°C.
  2. Cut the baguette obliquely in thin slices of approx. ½ cm. Place the slices on a baking tray covered in baking paper.
  3. Cover the slices in the oil and sprinkle them with oregano, pepper and salt. Bake for 10 min. in the oven until they are light brown and crispy. Allow to cool.
  4. In the meantime, make the celery salad. Grate the Kanzi® apple, put it in a large sieve and press as much fluid as possible out of it. Grate the Jerusalem artichoke and place it in a bowl with the grated apple. Mix with mayonnaise and mustard.
  5. Chop the celery finely and mix three quarters of it in the salad. Add salt and pepper as required.
  6. Cover the bruschetta with the celery and apple salad. Sprinkle with the rest of the celery.