Preheat oven or toaster oven to 400 degrees Fahrenheit.

Set aside 32 nice-looking tarragon leaves. In a mortar and pestle or mini food processor, coarsely puree the remaining tarragon with the olive oil.

Brush the baguette slices with the tarragon oil, reserving the crushed tarragon. Arrange on a baking sheet and toast in the oven or toaster oven until golden brown and crispy, about five minutes.

Melt the butter in a large skillet over medium heat. Cook the apples in a single layer, turning once (work in batches if needed), until both sides are golden brown and somewhat tender, about five minutes. Season with a pinch of cayenne pepper and several grinds of black pepper.

Arrange two slices of cooked apple on each piece of toast. Top with half teaspoon of the bleu cheese, a speck of the crushed tarragon, two whole tarragon leaves, and a few grains of sea salt.