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Canape of Maytag Blue Cheese and Roasted Walnuts with a Caramelized Onion and Apple Relish

Recipe courtesy Emeril Lagasse, 1999

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 French bread (2 inches by 1/4-inch), toasted
Parsley

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.

Yield: 24 servings

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Copyright 1999 TV FOOD NETWORK, G.P., All Rights Reserved
 

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