• 2 JAZZ™ apples washed, cored and cut into wedges
  • 30 g walnuts coarsely chopped
  • 6 sage leaves, cut into fine strips
  • 100 g Greek yoghurt
  • 50 g fresh goat cheese
  • Salt & pepper
  • 1 ciabatta bread, cut into slices
  • 2 tbsp olive oil
  • 1 clove of garlic finely chopped
  • 2 tbsp honey
  • 2 tbsp. condimento



  1. Fry the chopped walnuts in a pan over a medium-high heat, stirring occasionally. This takes about 5 minutes. In the last minute, stir in half of the sage strips and set aside.
  2. Add olive oil and chopped garlic to the now empty pan and heat again over medium-high heat. Fry the ciabatta slices on both sides.
  3. Heat a second pan at the same time. Add the honey and apple slices and roast on both sides until lightly cooked. Turn, deglaze with condimento. Turn again and set aside.
  4. Meanwhile, prepare the cream. Simply mix the yoghurt and goat’s cream cheese together and season with salt and pepper.
  5. Take a slice of toasted ciabatta, spread the cream on it and top with three apple slices, walnuts, and some sage strips.