By Heleen Meyer
1. Preheat oven to 180 ˚C and line a baking tray with foil. Arrange bacon on tray and roast for 15-20 minutes or until golden brown and crispy. Drain on paper towel and keep warm.
2. Meanwhile season ricotta with lemon rind and black pepper. Gently stir in the micro herbs or herb leaves.
3. Carefully slice the whole apples in very thin slices through the core, using a large, sharp knife or mandolin, if you have one. Quickly rinse slices in water and gently pat dry, to prevent them from discolouring too quickly.
4. Arrange the thin apple slices on individual plates. Spoon dollops of ricotta mixture over. Top with bacon and garnish with extra lemon rind, micro herbs and a drizzle of balsamic glaze. Add a good grind of black pepper and serve immediately.
Tip: If balsamic glaze is not available, mix equal quantities of olive oil and balsamic vinegar to drizzle over.
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