CHEF JON ASHTON / CABOT CHEESE
24 thin slices narrow loaf French bread2 tart apples, cored and thinly sliced2 cups Cabot Sharp, Extra Sharp or Horseradish Cheddar, grated (about 8 ounces)1 cup walnut pieces1. Preheat broiler. Arrange bread on baking sheet and toast lightly on both sides under broiler.2. Remove from broiler and place about two apple slices on each toast. Mound cheese on top. Press walnut pieces into cheese. Return to broiler until cheese and walnuts are lightly colored.