Crostini with Caramelized Apple, Bleu Cheese and Tarragon

The FoodShed has a secret. We love the reality show the Bachelorette. And we’re not alone. We have a little posse of friends who come over pretty darn regularly to eat appetizers, drink wine, and watch with us. These crostini were sweet, tart, rich and complex, and paired nicely with a warm Seattle evening and a vinho verde.

Stilton Bleu Cheese and Other Goodies

This recipe is from a new vegetarian cookbook we picked up recently by Michael Natkin, called Herbivoracious. We were drawn in by the stunning photography, we love that he’s from Seattle, and the recipes look amazing. Stay tuned for more from this good-looking cookbook!

Preheat the toaster oven to 400 Fahrenheit.

Make Tarragon Oil From 1/2 cup loosely packed fresh tarragon leaves, set aside 32 leaves. Puree the rest of the leaves in a mini food processor, or grind with a mortar and pestle along with 2 T extra-virgin olive oil.

Slice 14 thin slices of a fresh baguette and paint with the tarragon oil. Keep the crushed tarragon. Toast the bread until it’s golden brown.

Bread and Tarragon Oil

In a large skillet over medium heat, melt 1 T unsalted butter. Slice 2 small apples (we used Macintosh) into 16 wedges and cook in the butter in a single layer. Turn once, cooking until both sides are golden and a bit tender. Season with a pinch of black pepper.

Caramelizing Apples

Plate the bread and lay 2 slices of apple on each piece. Top with 1/2 tsp bleu cheese, a whisper of the crushed tarragon, 2 whole tarragon leaves, and a few grains of sea salt. (This would be the time to use fancy finishing salts if you have them.) We used some pink Hawaiian sea salt our friends Kate and Carla gave us. Thanks for contributing to a worthy cause, ladies!

Toasts on a Table

Crostini with Caramelized Apple and Bleu Cheese

Ingredients

• 1/2 cup fresh tarragon leaves
• 2 T olive oil
• 16 thin slices crusty baguette
• 1 T butter
• 2 small apples (we used Macintosh) cut into 16 wedges
• pinch cayenne pepper
• black pepper
• 1/4 cup bleu cheese, room temperature
• sea salt or large-crystal red sea salt, liked red Hawaiian

Related articles

• Rhubarb Bruschetta – A Springtime Appetizer (seattlefoodshed.wordpress.com)
• Roasted Fingerling Sweet Potatoes with Lemon Tarragon Aioli (savorysaltysweet.com)
• Wild Mushroom Crostini (meatballsandmilkshakes.com)

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