Appenzeller-style tzatziki with apples, cucumber, and mint

For the mint apple and cucumber tzatziki: Peel the apples and the cucumber. Cut the apples and cucumber into 2 cm cubes. In a bowl, mix the Greek yogurt with fresh mint and chopped dill, seasoning with salt and pepper. Then add the cucumber and apple cubes to the yogurt. Finish with a drizzle of olive oil.

For the cheese shavings: Cut fine shavings of cheese using a vegetable peeler, season with a drizzle of olive oil, salt, and pepper at the time of plating. Set aside.

For the bread chips: Slice the baguette lengthwise, removing the crust. Cut thin slices lengthwise, then roll them with a rolling pin to make the bread slices almost translucent. Bake the slices in the oven at 180°C for 5 minutes. Remove from the oven and set aside the bread chips.

To finish For the plating: In a martini/cocktail glass, place a layer of tzatziki at the bottom, then arrange the thin slices of cheese, giving them some volume, and harmoniously add the spinach leaves and the bread chips.