- 1 pound Maytag Blue Cheese, crumbled
- 1 cup toasted walnut pieces
- 1/4 cup heavy cream
- Freshly ground white pepper
- 2 tablespoons olive oil
- 1 cup thinly sliced onions
- 1 cup julienne Granny Smith apples
- Rice wine vinegar, to taste
- 24 rounds of french bread (2 inches by 1/4 inch), toasted
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 sauté pan, over medium heat, add the oil. When the oil is hot, add the onions and apples. Season with salt and pepper. Sauté 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 a sprinkling of parsley.
Yields: 24 servings
Arugula, Radicchio, Endive, Roasted Walnut and Maytag Blue Cheese Salad
Stack Salad Of Creole Tomatoes And Vidalia Onions With A Maytag Blue Cheese Dressing
Blue Cheese Polenta Cakes With Arugula, Caramelized Onions And Walnuts
Poached Pears Stuffed With Maytag Blue Cheese And Roasted Walnuts Wrapped In Puff Pastry With Port Wine Reduction Sauce
Savory Leek And Apple Wood Bacon Tartlets
Fresh Tuna and Butter-Lettuce Wraps with Crispy Wonton Threads, Shaved Jalapeno and Basil Oil
Brie En Croute With Caramel And Walnuts
Baby Arugula with Smithfield Ham, Maytag Blue Cheese and Fresh Fig Vinaigrette
Braised Green Beans with Pancetta and Caramelized Onions
Arugula And Prosciutto Salad With Pears, Blue Cheese And Pecans