Ingredients

8 ounces blue cheese

3 ounces cream cheese

1 thin baguette, cut into 36 thin rounds

1/4 cup toasted walnuts, chopped

1/3 cup MUSSELMAN’S® Apple Butter

Directions

Process blue and cream cheeses in a food processor until smooth. (Can be covered and refrigerated for several weeks.)

When ready to serve, pre-heat oven to 450°F. Place sliced bread on a wire rack and bake until golden brown, about 5 minutes. Cool to room temperature.

Toast walnuts in a small skillet over low heat, shaking pan occasionally, until fragrant and slightly darker in color, about 5 minutes.

Spread a portion of the cheese mixture on each toast. Top with a dollop of Apple Butter, sprinkle with chopped walnuts, and serve.