Baked apples with blue cheese and meringue topping

1h 4 servings

150 g Castello Creamy Blue
75 g coarsely grated, high-quality raw marzipan
75 g chopped almonds
4 tbsp chopped fresh basil leaves
2 large unpeeled apples, e.g. Jonagold
1 egg white
4 tbsp of light cane sugar

Almond slivers and fresh basil leaves

Baked apples with blue cheese and meringue topping


Cut the cheese into small pieces and mix well with the marzipan, almonds and basil. Cut the apples into halves and remove the core. Cut a thin slice off the ‘round cheek’ of the apples so they stand more securely. Place the halved apples on a baking sheet lined with greaseproof paper and spread the filling on the apples’ cut side.

Beat the egg whites until stiff. Add sugar and beat for 1-2 minutes to a firm consistency. Spread the meringue on top of the cheese filling and bake the apples in the middle of the oven for ½ hour at 150°C. Serve immediately.

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