Crostini with Roquefort and Apples

How to prepare crostini with roquefort and apples

1. Prepare the cream ahead of time so it has time to set.
2. Melt the butter in a pan over low heat. Add the apple, peeled and cored, diced into small cubes. Sauté, stirring often, until the apple softens, without letting it brown, just until it tastes like baked apple (about 5 minutes; taste a piece to be sure).
3. Add the cider and let it simmer briefly.
4. Put the cream, cooled apple, and cheese broken into pieces in a food processor. Blend until you have a smooth cream.
5. Transfer the cream to a jar and refrigerate for several hours until it sets and becomes spreadable.
7. Spread a thin layer of butter on both sides of the baguette slices and toast on a grill pan until lightly browned. Let them cool completely, otherwise the cheese cream will melt on them.
8. Remove the apple cores using a special corer. Cut in half. Place each piece cut side down and slice thinly.
9. Melt about 20g butter in a larger pan and add apple slices without crowding them too much. Sauté the apples, turning on all sides until they soften and taste like baked apple (about 3 minutes). Remove the slices to a plate and let them cool. Repeat until you finish all the apple slices.
10. When ready to serve crostini: take a baguette slice, spread with a not too thick layer of Roquefort cream (the cheese is strong). Arrange two sautéed apple slices on top (in a fan shape) and sprinkle with lightly toasted walnut or pistachio. If desired, garnish the platter with arugula leaves and baby spinach.

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