Recipe courtesy of Emeril Lagasse
Total:
35 min
Prep:
10 min
Cook:
25 min
Yield:
24 servings

Ingredients

  • 1 pound Maytag blue cheese, crumbled
  • 1 cup toasted walnut pieces
  • 1/4 cup heavy cream
  • Salt
  • Freshly ground white pepper
  • 2 tablespoons olive oil
  • 1 cup thinly sliced onions
  • 1 cup julienned Granny Smith apples
  • Rice wine vinegar
  • 24 rounds French bread (2 inches by 1/4-inch), toasted
  • Parsley

Directions

In a food processor, fitted with a metal blade, combine the cheese, walnuts and cream. Puree until smooth. Season with salt and pepper. In a small saute pan, over medium heat, add the oil. When the oil is hot, add the onions and apples. Season with salt and pepper. Saute until caramelized, about 6 to 8 minutes. Remove from the heat. Stir in the vinegar, to taste, and cool completely. Spread a heaping spoonful of the cheese mixture over each toasted round of French bread. Garnish with a small pile of the apple-onion mixture and parsley.

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