¼ cup plus 2 tablespoons (3 ounces) Gorgonzola cheese, room temperature
2 ounces cream cheese, softened
½ cup unsalted Irish butter*, softened, divided
¼ teaspoon kosher salt
12 slices whole grain bread, toasted
12 (¼-inch-thick) round slices Honeycrisp apple (approximately 3 small apples)
2 tablespoons dried cranberries
2 tablespoons chopped walnuts
Garnish: fresh chives
Instructions
In a small bowl, beat together cheeses, ¼ cup butter, and salt with a hand mixer at medium speed until smooth. Transfer mixture to a piping bag fitted with a large French star tip (Ateco #826).
Using a 2½-inch round cutter, cut 12 rounds from toasted bread slices. Spread a layer of remaining ¼ cup butter onto bread rounds.
Place apple slices on top of buttered bread rounds. Pipe approximately 1 tablespoon cheese mixture into center of apple slices. Sprinkle with cranberries and walnuts.
Garnish with chives, if desired.
Notes
*We used Kerrygold.
Recipe by TeaTime Magazine at https://teatimemagazine.com/whipped-blue-cheese-apple-canapes-recipe/