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1/2 cup loosely packed fresh tarragon leaves
2 tablespoons Bartenura Extra-Virgin Olive Oil
16 thin slices crusty baguette
1 tablespoon unsalted butter
2 small apples (such as Pink Lady), each cut into 16 wedges
tiny pinch of cayenne pepper
freshly ground Gefen Black Pepper
1/4 cup bleu cheese (such as Bleu de Causses or Gorgonzola Dolce), at room temperature
flaky sea salt (such as Maldon) or large-crystal sea salt (such as red Hawaiian salt)
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.
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