Walnut Tartine with Whipped Blue Cheese and Fennel Apple Slaw


2 thick-cut slices of walnut bread

4 ounces blue cheese, room temperature

2 ounces cream cheese, room temperature

1/2 green apple, cut into matchsticks

1/4 fennel bulb, thinly sliced

2 scallions, white and green parts thinly sliced

1/4 cup chopped dill

Zest and juice from 1 small lemon

1 tablespoon olive oil

Salt & pepper

1/4 cup chopped toasted walnuts


In the bowl of a food processor combine the blue cheese and cream cheese. Process until creamy and light. You may need to scrape down the bowl a couple of times to make sure everything is well combined.In a medium bowl combine the apple, fennel, scallion, dill, lemon zest and juice, olive oil and a hearty pinch of salt (I like flake salt here for the crunch) and freshly ground black pepper. Taste and adjust seasoning to your liking.Slather the bread (toasted or untoasted - the choice is yours) with half of the blue cheese mixture then top with slaw and walnuts. Enjoy immediately. Save the rest for tomorrow’s lunch.

Toasted Walnut BreadFrom Date Night IN

3 1/4 cups/1 pound all-purpose flour

1 3/4 cups/ 400 g lukewarm water

2 1/2 teaspoons kosher salt

1 teaspoon yeast

1 cup / 3 ounces toasted walnuts

In a large bowl stir together the flour, yeast, salt, 1 3/4 cups/ 400 g lukewarm water, and walnuts. It will be slumped and very wet.Cover the bowl with a clean kitchen towel and let sit overnight. You can also refrigerate the dough for up to 3 days.Grab a bowl a bit larger than the volume of the bread dough. Lay a clean towel in the bowl and cover the towel generously with flour.Dump your dough onto a heavily floured surface and add more flour to the top of the dough so your hands don’t stick. The wetness of the dough creates a light and almost velvety texture to the final bread but don’t be afraid of using flour here so you aren’t covered in wet dough.Form the dough into a round by gently tucking the edges under while turning the dough.Lay the round into the bowl with the floured cloth so the seam is exposed. Cover the dough and let rise for an hour or until it feels airy, light and slowly springs back when gently pressed.  While it rises, place a 3 or 4 quart oven safe lidded pot in the oven and preheat to 450°F for one hour.Carefully remove the hot pan from the oven. Place the round of bread into the pan seam side down.There’s no way to avoid this being a messy and awkward step. I assure you that even after dozens of homemade loaves I still look a bit disheveled in this.Give the pan a gentle tap on the counter to distribute the dough. Cover and return to the oven for 30 minutes. Remove the lid and continue to bake for 20 to 30 minutes until the crust is golden and the loaf sounds hollow and looming when tapped.

Remove the loaf from the pan. If you want a deeper set and more intensely caramelized crust you can return the loaf to the oven outside of its pan for another 5 to 10 minutes.

Recipe by Not Without Salt at