Pistachio melba toast with brie, apple salsa and apple chips pairs well with De Wetshof Bon Vallon Chardonnay.
Pistachio melba toast with brie, apple salsa and apple chips
- 6 egg whites
- 180g castor sugar
- 180g cake flour, sifted
- 180g pistachio nuts, shelled and peeled
- 200g sugar
- 250ml water
- 1 Granny Smith apple, thinly sliced
- 1 green apple, finely chopped
- 3cm piece of ginger, peeled and grated
- a handful of fresh mint, chopped
- 15ml freshly squeezed lime or lemon juice
- 250g ripe Brie, cut into small triangles
For the loaf, start the day before. Preheat the oven to 180ºC and line a small 20cm x 10cm or 1,2 litre bread tin with greaseproof paper.
Beat the egg whites until they reach soft-peak stage. Add the castor sugar and beat until it is thick and glossy. Fold the flour and pistachio nuts into the egg white mixture. Scoop the mixture into the bread tin and use a palate knife to smooth it out. Bake until it is light brown, about 30 minutes. Let it cool, wrap in plastic wrap and freeze it overnight.
Preheat the oven to 100ºC. Use a sharp bread knife to slice the loaf into paper-thin slices approximately 5mm thick. Place the slices on a baking tray and leave to dry in the oven for about 1 hour.
For the apple chips, bring the sugar and water to a simmer while stirring occasionally. When the sugar has dissolved completely, place five or six slices of apple in the sugar syrup and simmer for 20 seconds.
Using a slotted spoon, transfer the slices to a wire rack to drain. Place on a lined baking tray and dry them in the oven with the slices of bread until crisp, about 2 hours. Store them in an airtight container until needed.
For the salsa, mix all the ingredients together and set aside until needed.
Place a piece of Brie on each slice of toast, top with the apple salsa and decorate with an apple chip.