Apple-Stilton toasts

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5 min


48 toasts


  • 1 baguette
  • 1 large tart apple , such as Granny Smith or McIntosh
  • 1/2 tsp freshly squeezed lemon juice
  • 250-g container spreadable cream cheese
  • 1 cup crumbled Stilton
  • 1/2 cup chopped toasted walnuts , or almonds
  • 1/4 cup chopped fresh cilantro , or 1 tbsp chopped fresh rosemary


  • Cut baguette into 1/2-inch (1-cm) slices, then toast, if you like. Peel apple, if you like. Remove core and chop into 1/4-inch (0.5-cm) pieces. Place in a medium-size bowl. Drizzle with lemon juice and stir to coat. Using a wooden spoon, stir in cream cheese and Stilton, leaving Stilton slightly chunky. Stir in walnuts and coriander just until evenly distributed. If making ahead, cover and refrigerate up to 1 day. To serve, heap about 1 tablespoon (15 mL) cheese mixture on each baguette slice or serve in a decorative bowl with apple and pear wedges and bread sticks for dipping.

Nutrition (per serving)

  • Calories
  • 58,
  • Protein
  • 1.8 g,
  • Carbohydrates
  • 4.3 g,
  • Fat
  • 3.8 g,
  • Fibre
  • 0.3 g,
  • Sodium
  • 80 mg.

Tart apple pieces mixed with pungent, creamy Stilton make an upscale spread for toasted baguette or apple slices. Or use it as a dip, substituting apple and pear wedges and bread sticks for the ho-hum celery and carrot stick dippers. This recipe can easily be halved.