The sweet apples are a wonderful contrast to the spicy chorizo and creamy, salty flavor of the blue cheese. This is actually a recipe my dad created and has been making for years. It didn’t take long before it became a family favorite. My boyfriend and I have started to make it as an entrée rather than an appetizer because we kept eating too many when they were served as a starter and we weren’t hungry for our dinner!
Preheat the oven to 350°F (180ºC). Combine the melted butter, brown sugar and flour in a small bowl. In a 9×9” baking pan toss the apples with the brown sugar mixture then bake in the oven until the apples are soft and slightly golden, about 20 minutes.
Heat a medium sauté pan over medium heat. Remove any casing from the chorizo. Add the chorizo and cook, stirring occasionally, until the sausage is completely cooked through. Use a slotted spoon to transfer the sausage to a paper towel-lined plate and allow to drain.
Preheat the broiler to medium-high. Dip one of the cut sides of each baguette slice in the olive oil, then arrange the slices, oil-side up on a baking sheet. Broil them just until golden brown, about 1 to 2 minutes.
Top each toast with a small spoonful of the chorizo and a small spoonful of the cooked apples. Sprinkle crumbled blue cheese over each and serve immediately.
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