Open-faced Rye with Blue Cheese, Apple and Bacon

Total Time: 20 minutes

I love every one of these flavors seperately, but I adore them together. You can cut rounds or not. You can pipe it or spread it. Make this as frou-frou or casual as you like by simply altering the assembly.

Directions

In a food processor or mixer, combine softened butter and blue cheese; place in pastry bag fitted with a star tip. Pipe some of the mixture on to each bread round. (note: you can simply spread or spoon on the topping if desired)
Toss diced apple with lemon juice.
Sprinkle each cheese topped round with bacon, apple, chives and freshly ground black pepper. Serve.

Yield:	16 pieces

What's Needed:

4 tablespoons butter, softened
4 ounces good blue cheese, at room temperature
16 1-1/4 inch rounds cut from good quality lightly toasted bakery rye
1 Granny Smith apple, halved, cored, thinly sliced, then diced
Juice of 1/2 lemon
4 slices applewood-smoked bacon, freshly cooked until crisp, then diced
Fresh chives, finely chopped
Freshly ground black pepper

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Recipe brought
to you by Amy Tobin

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