Hazelnut, Apple and Blue Cheese on Crostini – Oregon

Oregon designated the hazelnut as its state nut in 1989. The Beaver State produces 99 percent of the US crop so this little filbert is an important part of economy. And did you know, some think the word

Hazelnut, Apple and Blue Cheese on Crostini

filbert is derived from the term “full beard” which refers to the husk covering some varieties?

Hazelnuts have a rich, delicious flavor that marries well with apples. Along with dried cranberries and blue cheese, this appetizer was a fall flavor explosion that made us very happy. Try making this on Thanksgiving day to  ward off the hunger pangs before dinner.

Crater Lake is the nation’s deepest lake at 1,945 feet. The intense blue of the water is due to its purity. Because it is strictly fed by rain and snow, many experts think it is the cleanest large body of water in the world.

Hazelnut, Apple and Blue Cheese on Crostini

  • Servings: 8-10
  • Time: 20 min.
  • Difficulty: easy
  • Print

Ingredients

  • Olive oil
  • Baguette, sliced
  • 1/3 cup onion, diced finely
  • 1 cup apple, chopped
  • 1/4 cup dried cranberries, chopped
  • 2/3 cup blue cheese, crumbled
  • 1/3 cup hazelnuts, chopped
  • 1 teaspoon maple syrup
  • 1 teaspoon horseradish

Instructions

Brush olive oil on sliced baguette. Broil in oven until bread is lightly toasted. In a small saucepan, heat olive oil. Add diced onion. Heat until onion is translucent. Remove from heat and set aside. In a small mixing bowl, add apple, cranberries, blue cheese, hazelnuts, maple syrup, and horseradish. Add onion. Mix to combine. Top baguette slices with about 1 heaping tablespoon of mixture. Broil in oven for 2-4 minutes or until blue cheese melts. Serve immediately.

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9 thoughts on “Hazelnut, Apple and Blue Cheese on Crostini – Oregon”

  1. Hi there Kat– I have a friend, Janet, who grew up on a hazelnut farm in Oregon. I love that this recipe has so so many flavors– blue cheese! maple syrup! Good one! Happy Thanksgiving!! xo

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