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Blue cheese and apple spread on cocktail rye

Published On: Apr 24 2012 02:00:16 PM CDT
Updated On: Dec 22 2010 11:47:59 AM CST

Makes 12 sandwiches (4 servings)

Serve these little open-faced appetizer sandwiches on cool evenings when the robust flavors seem especially appropriate. For a simple lunch or dinner, pair them with tomato soup and a green salad tossed with a light vinaigrette.

For the bread

12 slices of cocktail rye bread

For the topping

½ cup cream cheese, at room temperature

½ cup crumbled blue cheese

½ cup diced red-skinned apple

2 tablespoons coarsely chopped walnuts, preferably toasted

2 tablespoons fresh lemon juice

1 tablespoon minced fresh tarragon (or 1 teaspoon dried tarragon)

To prepare the bread, adjust the oven broiler rack to 4 to 5 inches from the heating element; preheat the broiler. Arrange the bread slices in a single layer on a baking sheet; broil until the tops are firm, about 2 minutes.

To make the topping, stir together the cream cheese and blue cheese in a medium bowl; take care not to mash the blue cheese. Gently stir in the remaining ingredients.

To assemble the sandwiches, top each toasted bread slice with about 1 tablespoon of the blue cheese-apple mixture.

Serve at room temperature. If you prefer, broil the sandwiches for about 2 minutes, or until the topping is warm, then serve immediately.

Advance preparation

This topping will keep for up to 2 days in a covered container in the refrigerator. Bring to room temperature and assemble the sandwiches just before serving.

Variation

Substitute ½ cup halved red seedless grapes for the apple; serve at room temperature (do not broil).

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