EMMENTHAL TOAST WITH CARAMEL APPLE JAM
Ingredients for 12 slices:
2 ounces golden raisins
1 tablespoon rum
1 pound Jonagold or golden delicious apples
Juice from 1 lemon, divided
1 cup sugar
¼ cup water
5 ounces Emmenthal or Comté cheese
12 slices toasted French baguette
The evening before, toss the raisins with the rum and set aside until the next morning. Peel, quarter and core the apples. Cut each wedge into 4 slices. Toss the apple slices in 1 teaspoon lemon juice and set aside.
Heat the sugar, water, and 1 teaspoon lemon juice to a simmer in a skillet, shaking the pan to make sure the sugar dissolves. Cover the skillet and boil for 2 minutes. Uncover and continue cooking until the sugar syrup begins to color. At that point add the reserved apple slices and return to the simmer, stirring to make sure the fruit does not stick to the pan. Cook slowly until the apples are transparent, about 20 minutes. Add the raisins, rum, and a final teaspoon of lemon juice.
Pour the jam into a glass container and allow to cool before using.
Thinly slice the cheese and make a layer of overlapping slices on each toast. Spoon on the Caramel Apple Jam and serve.
Adapted from Les Meilleures Tartines de Lionel Poilane