2 medium sweet apples (enough for 4 apple rings)
8 rashers unsmoked back bacon
Emmental cheese, sliced
black pepper
2 spring onions, finely chopped
1 large tomato, finely chopped and deseeded
1 tablespoon butter
Grill the bacon until really crisp. Chop bacon up into small pieces and put into a bowl. Cut four good rings from the apples, leaving the peel on. Remove the core from the four rings. Gently fry the apple rings in the butter until they are lightly colored and slightly soft. Add to the bacon the tomato and spring onions. Season with black pepper. Place the apple rings on a greased, shallow oven proof dish. Pile the bacon mix in the center of each apple ring. Top with several thin slices of Emmental. Put under a hot grill until the cheese melts and colors slightly. Serve with a crisp green salad.
courtesy of: The Green Chronicle: Organic Recipes, Food, Gardening, Health & Beauty
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