Peel the apples and avocados. Cut into quarters and cut the core.
Cut the Entremont Comté cheese into cubes and make small balls of apple using a melon baller.
On a skewer, alternate pieces of apple, avocado, and Entremont Comté cheese.
Grind a little pepper over the brochettes.
Keep in the fridge until you are ready to serve them.
Arrange the almonds in a dish and bake for 10 minutes at 170°C.
Turn them over from time to time. Leave to cool. Crush and then blend the almonds with the arugula, the cream, the garlic clove, and the olive oil.
Season to taste.
Pour the sauce into verrines.
Serve the brochettes with the arugula pesto.
Photo credit : Stéphanie Iguna (@LaFoodFactory)