Apple and Blue Cheese Crostini


  • 1 French baguette, sliced thin on the bias
  • 1-2 tbsp extra virgin olive oil (optional)
  • 1/3-1/2 cup good quality blue cheese, such as Roquefort or Stilton, room temperature
  • 1-2 Stemilt apples
  • 1 tbsp unsalted butter

Apple and Blue Cheese Crostini

  • Yield
    30-40 servings
  • Prep time
  • Cook time
  • Level

Crostini is an excellent appetizer to serve guests. There’s very little fuss involved and can be prepared and plated in advance. It can also be served warm or at room temperature.

Stemilt’s signature Piñata® Apple is perfect for caramelizing. The skin is naturally thin, so you don’t need to bother peeling it (in fact, the peel adds a wonderful texture and pop of color to the crostini). The crispness of the apple holds up well in a hot pan, keeping the apple from softening up too much while caramelizing. If you’re comfortable with a knife and can cut very thin slices, one apple is more than enough for this recipe (you could also use a mandolin). If you want to cut thicker slices, or you just want to have backup ingredients to be on the safe side, keep an extra Piñata® apple on standby.


  1. Preheat the oven to 350 degrees F. If using, lightly brush each slice of baguette with olive oil (the oil will add flavor and richness). Spread the bread in a single layer on a large baking sheet and toast in the oven until crisp and golden, 10-15 minutes. Allow to cool.
  2. Once the crostini has cooled, spread a thin layer of blue cheese on each slice.
  3. WIthout peeling, core the apple and cut it in half from stem to tip. Place each half flat on a cutting board and slice very thinly.
  4. Heat a large skillet (preferably nonstick) over medium-high heat, and add 1/2 tablespoon butter. When the butter begins to sizzle, add half of the apple slices and allow them to caramelize, turning periodically so that they brown on both sides. Once the apple slices have softened and caramelized, remove them from the pan and set aside. Repeat with the remaining 1/2 tablespoon butter and apple slices. (Note: for best results, don’t overcrowd the skillet. This step can be done in 4 batches instead of 2 if necessary).
  5. Top each crostini with 1-2 apple slices. Serve warm or at room temperature.