Apple Tartines with Blue Cheese and Walnuts
Crisp apples, tangy blue cheese, crunchy walnuts, honey and toast come together in these simple apple tartines. They're easy to make, full for flavor and are the perfect little bite for fall!
This is one of my favorite snacks, appetizers or light lunches when apples are in season. The mix of savory and sweet is irresistible, and it comes together in just a few minutes!
This recipe is really more of an idea than exact instructions. You can adjust the flavors to your taste and what you have on hand.
Add more lemon, a drizzle of olive oil, swap in pears for the apples, try pecans instead of walnuts or even change up the greens.
These apple tartines with blue cheese and walnuts are endlessly adaptable!
What is a tartine?
A tartine is a French-style open-faced sandwich, typically made with good bread and topped with savory or sweet ingredients.
In France, tartines are often served for breakfast or a light meal.
Want more savory apple recipes? Try these crispy almond crusted chicken cutlets with apple slaw, this hearty Brussels sprouts, apple and kale salad or these fun apple butter quesadillas.
Why This Recipe Works
- Ready in less than 15 minutes with minimal prep.
- Perfect balance of salty, sweet, creamy, tangy and crunchy.
- Highly adaptable with easy substitutions.
- Uses just a handful of fresh, seasonal ingredients.
Ingredient Notes
Apples - Choose crisp, juicy apples that you enjoy eating fresh. Granny Smith adds tartness, while Honeycrisp brings sweetness and crunch. Pick apples that feel firm and heavy for their size.
Blue cheese - A creamy, tangy blue cheese balances the sweetness of apples and honey. Maytag and gorgonzola dolce are great choices. Always choose a whole block of cheese, not a container of crumbles. If blue cheese isn't your thing, brie or aged cheddar make good substitutes. For more tips, see my guide to Italian cheeses.
Walnuts - Fresh, lightly toasted walnuts add earthiness and crunch. Store nuts in the freezer to keep them from turning rancid. Pecans are an easy swap if preferred.
Honey - Use a flavorful honey, such as wildflower or buckwheat, for the best contrast with blue cheese. Drizzle lightly so it enhances but doesn't overpower.
Arugula - Peppery arugula gives freshness and balance. Any tender green, like baby spinach, can be substituted.
Olive oil - Use a high-quality extra virgin olive oil for dressing the salad. Check out my pantry guide to Italian olive oil for more advice.
Bread - A sturdy loaf like sourdough or a rustic country bread works best, since it holds up under the cheese and salad without becoming soggy. Slice thick enough to support the toppings, but not so thick that it's hard to bite.
*Find the full ingredient list in the recipe card below!
Helpful Equipment
- Toaster oven
- Mixing bowl
- Chef's knife
- Cutting board
- Citrus juicer (optional)
Step by Step Instructions
- Crumble the blue cheese over both pieces of bread, then place them in the toaster oven until the cheese is melted and the bread is crisp, about 5 minutes.
- While the bread toasts, make the salad. Combine the arugula, julienned apple, and walnuts in a bowl. Season with salt and pepper, then squeeze the lemon over top and drizzle with olive oil. Use clean hands to toss until combined. Taste and adjust seasoning as needed.
Pro Tip: Julienne the apple just before tossing to keep it from browning too quickly.
- Remove the blue cheese toasts from the oven and drizzle each with about 1 tablespoon of honey (use more or less depending on taste). Divide the salad between the toasts, then cut into 3-4 pieces. Serve immediately.
Tips for Success
- Always toast the bread with the cheese so it gets crisp and melty.
- Toss the salad right before serving so the greens stay fresh.
- Use firm, crisp apples for the best texture.
Variations
- Swap apples for ripe pears or persimmons for a sweeter tartine.
- Try toasted pecans, almonds or hazelnuts instead of walnuts.
- Replace arugula with baby spinach or watercress.
- Use fig jam in place of honey for a richer flavor.
- Add thin slices of prosciutto for extra saltiness and savory depth.
Serving Suggestions
These tartines are perfect as a snack, appetizer, or light lunch. Pair them with a fresh green side like this simple arugula salad with parmesan and pine nuts or this flavorful fall harvest salad with kale.
For something heartier, serve alongside a crunchy bowl of crispy roasted chickpeas. They also go beautifully with a glass of white wine or sparkling cider!
How to Store
Apple tartines are best enjoyed fresh, as the bread loses its crispness and the greens wilt if left too long.
If needed, store the components separately: keep the salad in an airtight container in the fridge for up to 1 day and toast fresh bread when ready to serve.
FAQs
It's best to assemble right before serving so the bread stays crisp and the apples don't brown.
A sturdy bread like sourdough or a rustic country loaf holds up best under the toppings.
Yes. Brie, aged cheddar, or even goat cheese make great substitutes.
Toasting walnuts or pecans enhances their flavor, but you can use them raw if preferred.
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Apple Blue Cheese Tartine Recipe
Ingredients
- 2 long slices crusty bread
- 2 ounces blue cheese like roquefort or gorgonzola
- 2 scant tablespoons honey
- 2 cups arugula
- ½ granny smith or other crisp apple, julienned
- ¼ cup walnuts lightly toasted
- salt and pepper to taste
- ½ lemon juiced, about 1 scant tablespoon
- 1-2 tablespoons extra virgin olive oil
Instructions
- Crumble the blue cheese on both pieces of bread, then place them in the toaster oven until the cheese is melted and the bread is crisp, about 5 minutes.
- While the bread toasts, make the salad. Combine the arugula, julienned apple and walnuts in a bowl and season with salt and pepper. Squeeze the lemon over top and drizzle with olive oil, then use clean hands to toss until combined. Taste for seasoning and adjust as needed.
- Remove the blue cheese toasts from the oven and drizzle each with about one tablespoon of honey (use more or less depending on taste). Divide the salad and arrange over top of the toasts, then cut into 3-4 pieces. Serve immediately.
Nutrition
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Love this recipe! Looks absolutely delicious and so easy to make.
Totally! So simple and soooo yummy. 🙂
They look so good. I love tartines, thanks a lot
Awesome! You're so welcome 🙂
I ADORE blue cheese, it is one of my favorite! This tartine is so appealing to me, having all the ingredients I like! And your video is well done and adorable! Great job!
Thanks, love! You must give these tartines a try, they're so simple but sooo good!!
Who does not like blue cheese?! These tartines have all the best complimenting flavors with it and they could slow down my intake of straight up Maytag blue. Best wine snack.
Right? I adore blue, but I come across soooo many people who despise it! Maytag is definitely one of my favs. SO tangy and creamy! We ate a lot of cabrales in Spain which is probably the strongest tasting blue I've ever had. Mmmm... still dreaming about it (and the wine).
Coley - you are truly a hoot! Love your writing style and the fact that you've become one of the 'funnest' food bloggers on the Internet today. All of the island is proud of you and what you have accomplished since Network Stars. And I agree with Danielle - you would have to be somewhat crazy not to just love a good quality sweet, tangy and slightly stinky bleu or Roquefort cheese (although I will always be partial to Stilton). I wish that you had told your readers to let it come up to room temp first 'cause that makes it even more blue than bleu - but even right out of the fridge - those toasts or tartines would be the perfect late afternoon nosh with a glass of crisp Sauternes or a not too sweet Riesling. Especially sitting on the porch on a Chamber of Commerce afternoon like the one we're having right now. Since I have all of the ingredients in the fridge - we just may fire up the fire pit and do this tonight. Thanks, girl. .
Hey Bruno! I haven't heard from ya in a while, so it's always nice to see your name pop up. You're right on with the sauternes or off-dry resiling to pair with this! I love stilton too. There aren't many cheeses I don't love. It actually doesn't matter all that much what temp the cheese is when you start since it gets melted in the toaster oven. This is my current favorite snack. I hope you tried it last night (and turned off the chamber meeting lol). Report back!