Apple, Cheddar and Walnut Toasts

24 thin slices narrow loaf French bread

2 tart apples, cored and thinly sliced

8 ounces sharp or extra sharp cheddar, grated, (about 2 cups)

1 cup walnut pieces

Heat broiler. Arrange bread on baking sheet and toast lightly on both sides under broiler.

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.

Makes 24.

Cook’s note: For instant drama, sandwich fresh bay or sage leaves between two identical clear glass plates, available inexpensively from a home store. Set the toasts on top, and add votive candles set into cored red and green apples to the table.

Cabot