Emeril Lagasse’s new cookbook, Essential Emeril, is now available for pre-order!

For more information about the book and to pre-order your copy today click here.


Canape Of Maytag Blue Cheese And Roasted Walnuts With A Caramelized Onion And Apple Relish


  • 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 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 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.
  • Yields: 24 servings