Grilled toast with apple-tomato marmalade, truffle dust and Floregano


(For 4 portions)

  • 2 stew apples
  • 4 ripe beef tomatoes
  • Little mace powder - Verstegen
  • cup of Floregano - Koppert Cress
  • strong dash of Iluigi olive oil
  • coarse sea salt - Verstegen
  • truffle dust - Tartivo truffles
  • 4 slices of wholemeal bread



  • Peel the apples and remove the core.
  • Cut into pieces.
  • Wash tomatoes and remove the crown.
  • Make a cross cut at the top of the tomatoes.
  • Bring enough water to the boil and immerse the tomatoes in it for 20 sec. Then take them out and then immediately cool in cold water and then peel.
  • Now cut the tomatoes in four and remove the seeds. Put these in a mixer.
  • The pulp can be roughly cut.
  • You can mix the seeds into a gravy and then add them to the tomatoes through a sieve. 
  • Let the apples and tomatoes stew on a low heat under the lid to become marmalade. This can take up to 30 minutes.


  • Cut toasts with a bread knife 1.5 to 2 cm thick.
  • Grill these on the (Berghoff) BBQ until they are nicely colored on both sides.
  • Then spoon the marmalade onto the toast.
  • This can be served hot or cold.

To finish off:

  • Place 2 toasts per plate and finish with some truffle dust and the Floregano flowers.

Recipe: Frank Fol - The Vegetables Chef®
Photo: Wim Demessemaekers, Photographer | @wim_dmskrs

Preparation time: 25 minutes 
Techniques: veggies
Plate: Wild Grey Plate

Wild Cooking E-Book

Frank Fol – The Vegetables Chef®


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