Pepper bruschetta with serrano ham and mustard apple sauce

Peel the apples, remove the cores and cut the flesh into small cubes. Brice apple cubes with apple juice and sugar to the boil in a saucepan. Turn down low, simmer for approx. 10 minutes until apple is tender. Stir in the mustard and simmer for approx. 5 minutes. Purée and mustard apple sauce to cool. Season with salt and pepper.

Preheat the oven grill. Cut 8 thick slices of bread. In bowl dressing, beat lemon juice, 3 tablespoons oil and salt and pepper to taste. Making the lamb's lettuce through dressing. Combine the remaining oil and 1 tablespoon of coarsely ground pepper. Put the bread on the baking plate under the grill and roast golden brown and crispy in about 2 minutes (= bruschette). Bruschette half, put on serving plate and sprinkle with pepper oil. Invest with ham and spoon mustard-applesauce, garnish with tarts of lamb's lettuce.