Canape of Maytag Blue Cheese and Roasted Walnuts with a Caramelized Onion and Apple Relish
Recipe courtesy Emeril Lagasse
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 julienned Granny Smith apples Rice wine vinegar 24 rounds French bread (2 inches by 1/4-inch), toasted ParsleyIn 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.
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