Preheat the oven to 350°F (180ºC). Combine the melted butter, brown sugar and flour in a small bowl. In a 9x9” 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.
To Serve, 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.
*Note: Mexican pork chorizo is a spicy seasoned beef sausage that is typically ground and can be cooked in the casings or removed from the casing and cooked like ground meat.