Stuffed Apples with Fresh Cheese and Pancetta

This starter is so unusual that it looks extremely fancy and classy, even though it is incredibly easy to prepare and its ingredients can be sourced almost anywhere.

If you want to have it as an end to a meal, skip Pancetta and just add honey or cocoa.

Serves: 2 | Preparation time: 15 mins | Cooking time: 5 mins

  • Green apples: 2
  • Fresh cheese: 80 g
  • Pancetta, strips: 40 g
  • Pine nuts: approx.10
  • Lemon juice: of about half a lemon
  • EVOO, Extra Virgin Olive Oil, to taste
  • Salt and black pepper: to taste


After having rinsed the apples and dried them carefully, core then scoop the pulp from inside to create space for the filling.

Sear the apple pulp in a pan for 2 mins with a knob of butter, then transfer it in a bowl and leave it to cool at room temperature.
In the same saucepan lightly toast Pancetta until crisp, add it to the bowl with apple pulp. Clean the saucepan with kitchen paper and now toast the pine nuts, then roughly chop them, leaving a few whole. Add them to the bowl as well, add cream cheese, a pinch of salt, a drizzle of EVOO, stirring thoroughly until the mixture is homogeneous.

Fill the inside of each apple with the mix, a final sprinkle of freshly ground pepper on top, serve.

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