Ingredients for approx. 24 pieces:

2 apples (e.g. Boskop or Golden Delicious)
2 tablespoons lemon juice
40 g whole cane caster sugar
30 g butter
100 g blue cheese
30 g walnuts
1/2 stick of celery
herb salt
freshly ground black pepper
In addition :
250 g round slices of pumpernickel

Method:

1. For the caramelised apples: Wash the apples, cut them in half, remove the cores and cut each half into 12 thin wedges. Brush with lemon juice and sprinkle generously with whole cane caster sugar.
2. Heat the butter in a frying pan and fry a few apple slices until they begin to caramelise. Then leave to cool on a plate lined with baking paper. Repeat this with the remaining apple slices, adding a little more butter if necessary.
3. For the cheese spread, crumble the blue cheese.
4. Finely chop the walnuts.
5. Wash and trim the celery stalk, then cut it into very fine rings or strips.
6. Now mix the crumbled blue cheese with the chopped walnuts and the chopped celery in a bowl. Season to taste with the herb salt and freshly ground black pepper.
7. Cut the pumpernickel slices into bite-sized pieces, spread the cheese mixture over them and top with 1 or 2 caramelised apple slices.
8. These pumpernickel slices taste best if they’ve been prepared a few hours in advance, covered with cling film and kept in a cool place.