1 lb Maytag Blue Cheese crumbled
1 cup toasted walnut pieces
1/4 cup heavy cream
Salt to taste
Freshly-ground white pepper to taste
2 tablespoons olive oil
1 cup thinly-sliced onions
1 cup julienned Granny Smith apples
Rice wine vinegar to taste
24 French bread rounds – (2″ by 1/4″) toasted
Fresh parsley for garnish
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.
This recipe yields 24 servings.