Roquefort, apple and walnut crostini: a tantalizing idea
Roquefort, apple, and walnut crostini are a quick and easy appetizer to make, and their sweet and savory flavor will make your guests irresistible.
Ingredients · Servings 6 people
- 200 g roquefort
- 100 g shelled nuts
- 6 slices of wholemeal bread
- half a golden or rennet apple
- Timo
- fresh cream
- lemon
- extra virgin olive oil
Method · 30 minuti
- Brown the bread slices in a pan with half a cup of oil and two sprigs of thyme, cooking them on both sides over high heat. Remove from the heat and lightly pat dry the excess oil.
- Cut the apple into thin slices and immerse them in very little cold water acidulated with the juice of half a lemon.
- Toast the walnuts in a very hot pan over high heat for 3-5 minutes, stirring constantly to ensure even toasting.
- Blend 100 g of Roquefort with 2 tablespoons of fresh cream.
- Assemble the crostini by spreading the cream on the base, adding more crumbled cheese on top and finishing with the roughly chopped walnuts, the drained and dried apple slices and a few fresh thyme leaves.
We refined the crostini with advice from chef Antonio Guida, who visited our editorial office to develop the recipes with our cooks. Here's what he told us: "Instead of sautéing the apples, I'd keep them raw and make a very crispy bread with lots of oil. The Roquefort, if desired, can also be transformed into a cream."